Ghugni

Name: Ghugni
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cup white dry peas; 1 potato chopped; 1 onion chopped; 1 Tbsp ginger-garlic paste; 1 Tbsp mustard seeds and poppy seeds paste; 1/2 cup boiled tomato puree; For whole gara masala 1 bay leaf; 2 green cardamom; 1 large cardamom; 2 cloves; 4 whole black pepper; 1 "cinnamon stick; 2 Tbsp Mustard oil; 1 Tsp ponch phutana; 1/3 Tsp turmeric powder; Salt as required; 1/2 Tsp cumin powder; 1 Tsp coriander powder; 1 Tsp kashmiri red chilli powder; 1/2 Tsp garam masala powder; 1 Tbsp crushed kasoori methi

Dr.Madhumita Mishra @FoodTalking

Odisha

#cookpadturns6

Ghugni is a curry made with peas. Different variations of the dish use different types of peas or chickens. This is a party dish. I have taken small white peas, easily available to buy. It is a snack native to india especially popular in East India and Northeast india.

#cookpadturns6

Dr.Madhumita Mishra @FoodTalking

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Ingredients

30 minutes

4 servings

1.5 cupwhite dry peas
1potato chopped
1onion chopped
1 Tbspginger-garlic paste
1 Tbspmustard seeds and poppy seeds paste
1/2 cupboiled tomato puree
For whole gara masala 1 bay leaf
2green cardamom
1large cardamom
2cloves
4whole black pepper
1"cinnamon stick
2 TbspMustard oil
1 Tspponch phutana
1/3 Tspturmeric powder
Salt as required
1/2 Tspcumin powder
1 Tspcoriander powder
1 Tspkashmiri red chilli powder
1/2 Tspgaram masala powder
1 Tbspcrushed kasoori methi

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Steps

30 minutes

1

First wash and soak the white peas overnight. Take potato chunks and soaked peas with two cups of water, in a pressure cooker and bring to boil for a whistle. Allow to cool down naturally.
2

Heat mustard oil in a kadhai. Splutter ponch phutana. Add whole garam masala and saute on low flame till aromatic.
3

Add chopped onions and fry till rawness is gone. Mix ginger garlic paste and saute till rawness is gone.
4

Now add chilli powder, cumin powder and coriander powder. Mix and cook for a minute.
5

Add mustard seeds and poppy seeds paste along with tomato puree and garam masala powder. Cook till the oil separate from masala.
6

Then add crushed kasoori methi and mix well with masala. Now mix boiled peas and potato with the boiled water. Bring to boil and cook on low flame five minutes. Garnish with chopped green coriander leaves and serve as chaat /curry with rice/roti/poori.

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Dr.Madhumita Mishra @FoodTalking

on December 08, 2022 10:41

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.