Chorbi Diye Ghoogni (Watana Sabzi Using Mutton Fats)

Name: Chorbi Diye Ghoogni (Watana Sabzi Using Mutton Fats)
Total time: 2700 s
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 1 cup watana (ghugni or white peas); 100 grams mutton fats; 1 medium-sized potato; 1 small grated onion; 1 big tomato chopped; 1 and half tbsp ginger-garlic paste; Turmeric powder as required; Salt to taste; Oil; 1 tsp sugar; 3-4 slit green chillies; 1 and half tsp coriander powder; 1 tsp cumin powder; Half tsp garam masala; 1 tbsp kasuri methi; Kashmiri red chilli powder as required; Coriander leaves for garnishing; Half tsp sabut jeera; Half tsp kalounji; 2 green cardamom; 2 cinnamon sticks; leaves Few curry; 1 bay leaf; 1 dried red chilli; 1 black cardamom

Sudeshna Rajib Das @cook_85882015

New Delhi

#ga24 #GlobalApron2024 #mutton #week14 #cookpadcontest #cookpadchallenge
Ghoogni is basically white watana curry in bengali. It's a lip smacking street food in Bengal, which is garnished with chopped onion, chopped cucumber, some chopped tomatoes & green chillies and with green and sometimes with sweet tamarind chutney and served it as a chaat. Usually it's a common dish for every Bengalis and it's also served with rotis or steamed rice. I tried to add a twist to this simple ghoogni. Just try it out and let me know by sharing your cooksnaps.

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

45 mins approx

3 to 4 people

1 cupwatana (ghugni or white peas)
100 gramsmutton fats
1medium-sized potato
1small grated onion
1big tomato chopped
1 and half tbsp ginger-garlic paste
Turmeric powder as required
Salt to taste
Oil
1 tspsugar
3-4slit green chillies
1and half tsp coriander powder
1 tspcumin powder
Half tsp garam masala
1 tbspkasuri methi
Kashmiri red chilli powder as required
Coriander leaves for garnishing
Khada Masalas
Half tsp sabut jeera
Half tsp kalounji
2green cardamom
2cinnamon sticks
leavesFew curry
1bay leaf
1dried red chilli
1black cardamom

Saved

Steps

45 mins approx

1

Soak the watanas overnight then next morning put them into a cooker by adding salt and turmeric powder & sufficient amount of water and boil them upto 4 to 5 whistles, boil the potato separately too. Now remove them from the pressure cooker and pour them into a vessel, gently smash the potatoes and mix them with the watanas. Now keep this aside.
2

Now heat a pan, add 3 tbsp oil in it. Then add all the khada masalas mentioned above in the ingredients section. Let them splutter then add chopped tomatoes. Cook them until the tomatoes becomes mushy. Now add ginger-garlic paste to it and mix it well and cook it for about a minute.
3

Then add grated onion. Now combine everything well. Keep the flame low and cook it for about 2 minutes. Now add the mutton fats in it and fry it well with the masala for about 2 minutes. Now add all the dry masalas like turmeric powder, coriander powder, cumin powder, kashmiri red chilli, garam masala, salt and sugar.
4

Now mix everything well with the mutton fats and fry the masala for the next 2 to 3 minutes.
5

Once the oil starts releasing from the masala, add boiled watana and potato mixture in it and gently combine everything well. Adjust the water consistency and check the salt at this stage. Now cover the pan and let it cook for about 5 minutes. Keep the flame at the lowest.
6

After 5 minutes open the lid and add kasuri methi and mix it well with the ghoogni. You can even add half tsp garam masala at this point of time and a tsp of ghee mix it well. Now further let it cook for about 2 minutes.
7

Finally add some chopped coriander and gently mix it. Now switch off the flame. Your chorbi diye ghoogni is now ready to serve. You can serve it hot with roti or parathas. It's just bliss for any non-vegetable lover.