Bengali style ghugni

Name: Bengali style ghugni
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 200 grms chick peas; 1 potato; 1 tsp ginger paste; 1 tsp garlic paste; 1 onion finely chopped; 1.5 tbsp coriander cumin powder; 1/2 tsp dry mango powder; 1 tsp red chilli powder; 1/4 tsp asafoetida; 1/4 tsp turmeric powder; 14 cup grated coconut; 1/2 tsp garam masala powder (nutmeg, cardamom,clove,dry chilli and whole coriander seeds rosted and grinded); 2 dry red chillies; 1/2 tsp ginger Julien; 2-3 tbsp chopped coconut; 1/2 tsp cumin seeds; 1 bay leaf; as per taste salt and sugar; as needed oil or ghee; as needed chopped coriander leaves

Sushmita Chakraborty @Suhmita_16

Bengali style ghugni is rich in flavour and aroma with lots of grated and sliced coconut . It can be served with luchi or even you can have it alone.

Sushmita Chakraborty @Suhmita_16

Bengali style ghugni is rich in flavour and aroma with lots of grated and sliced coconut . It can be served with luchi or even you can have it alone.

Saved

Ingredients

20 mnts

3-4 servings

200 grmschick peas
1potato
1 tspginger paste
1 tspgarlic paste
1onion finely chopped
1.5 tbspcoriander cumin powder
1/2 tspdry mango powder
1 tspred chilli powder
1/4 tspasafoetida
1/4 tspturmeric powder
14 cupgrated coconut
1/2 tspgaram masala powder (nutmeg, cardamom,clove,dry chilli and whole coriander seeds rosted and grinded)
2dry red chillies
1/2 tspginger Julien
2-3 tbspchopped coconut
1/2 tspcumin seeds
1bay leaf
as per taste salt and sugar
as neededoil or ghee
as neededchopped coriander leaves

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Steps

20 mnts

1

Wash and soak the chickpeas over night or at least 6 hours.Now boil it in a pressure cooker with salt
2

Heat oil or ghee in a pan add one whole dry red chilli,bay leaf and cumin seeds.Stir a while and add onion slices till brown,add the potato cubed into small pieces.
3

Add ginger garlic paste,stir adding Salt, turmeric, coriander cumin powder and red chilli powder,saute well
4

Now add the boiled chickpeas mix well adding grated coconut,dry mango powder and garam masala powder,add water and bring to boil.
5

Transfer it into a bowl or serving pot,now heat ghee add asafoetida,dry red chilli,ginger, chopped coconut,stir fry and pour it over the ghugni and serve with a sprinkle of chopped coriander leaves.