Ghugni

Name: Ghugni
Cuisine: Indian
Ingredients: 250 gms whole yellow peas soaked overnight; 2 dried red chillies; 2 cardamon; 2 cloves; 1 tej patta / bay leaf; 1/2 tsp cumin seeds; 1 potato chopped; 10 gm fresh coconut thinly sliced; 1 tomato chopped; 1 large onion chopped; 1/2 onion; 1 inch ginger; 3-4 cloves garlic; 3 green chillies; 1/2 tsp red chilli powder; 1/2 tsp dhania powder / coriander; 1/2 tsp cumin powder; 1 tsp haldi / turmeric; 1 tsp sugar; to taste Salt; 3 tbsp oil; 1 tsp desi ghee; 1 onion chopped for garnish; 1 tomato chopped for garnish; 1 tsp Garam masala powder for garnish; as needed Coriander leaves for garnish

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#streetfoodonindia #goldenapron
A famous chat from the streets of Kolkata

Asiyah Naveed Roghay @asiyah_roghay

Mumbai

#streetfoodonindia #goldenapron
A famous chat from the streets of Kolkata

Saved

Ingredients

250 gmswhole yellow peas soaked overnight
2dried red chillies
2cardamon
2cloves
1tej patta / bay leaf
1/2 tspcumin seeds
1potato chopped
10 gmfresh coconut thinly sliced
1tomato chopped
1large onion chopped
1/2onion
1 inchginger
3-4 clovesgarlic
3green chillies
1/2 tspred chilli powder
1/2 tspdhania powder / coriander
1/2 tspcumin powder
1 tsphaldi / turmeric
1 tspsugar
to tasteSalt
3 tbspoil
1 tspdesi ghee
1onion chopped for garnish
1tomato chopped for garnish
1 tspGaram masala powder for garnish
as neededCoriander leaves for garnish

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Steps

1

Wash the soaked peas and boil it in a saucepan with enough water, salt and 1/2 onion roughly chopped. Cook till the peas are tender but whole and not mushy. Strain and reserve the water.
2

Chop and soak potatoes in water. Crush ginger, garlic and green chillies. Chop the onion, tomato and coconut.
3

Heat some oil in a pan and deep fry the coconut slices, strain and set aside.
4

Heat oil and ghee add whole red chillies, cloves, taj patta and cardamom and saute for a minute. Now add the chopped onion and saute for 2 minutes. Now add the potatoes and cook on medium flame for 5 minutes. Add chopped tomatoes and crushed ginger, garlic and green chillies. Saute for a few minutes.
5

In a small bowl take haldi, red chilli powder, dhania powder and jeera powder. Add some water and mix well. Add this masala mix to the onions and potatoes.
6

Cook till the raw smell of masala evaporates. Sprinkle more water if it dries up. Now add the boiled peas and mix well.
7

Saute for a few minutes on high flame. Add the reserved stock. Add fried coconut, salt and sugar. Cover and cook till the gravy is reduced and you get semi dry ghugni. Serve garnished with chopped onion, tomatoes, coriander leaves and some garam masala.