Ghugni

Ghugni

Every state in India brings it own recipes and that is the reason for a big list of Indian dishes. Let’s see this time a Eastern Indian dish which is generally made in evening snacks or breakfast. Ghugni is very famous in the states of West Bengal and Assam. It is prepared with white chic peas or matra. It is made with spices, wet but with no curry and is a great snack to have. If you have heard this dish for the first time or had it multiple times, this recipe is another reason to try it. So here is Ghugni Recipe, make, eat and enjoy!

All you need is (serves 4)

White chick peas or matra – 1 & 1/2 cup (soaked in water overnight)

Onion – 1 cup (finely chopped)

Potato – 1/2 cup (peeled and cut in small squares)

Green chili – 1 tsp (finely chopped)

Ginger – inch piece (grated)

Garlic – 1 tsp (finely chopped)

Tomato – 1 cup (finely chopped)

Coconut – 2 tsp (shredded)

Zeera – 1 tsp

Saunf – 1 tsp

Sarson seeds – 1 tsp

Coriander seeds – 1 tsp

Methi seeds – 1 tsp

Kalonji – 1 tsp

Red chili – 2

Red chili powder – 1 tsp

Turmeric powder – 1/2 tsp

Salt to taste

Tamarind paste – 2 tsp

Oil – 2 tbsp

Fresh dhania leaves for garnishing

Ghugni Recipe

Preparation time: 15 min.

Cooking time: 30 min.

Boil the peas with water until soft.

Dry roast all the seeds and red chili until a nice aroma starts to come and then grind them to a powder. Keep aside.

Shallow fry the potato cubes, keep aside.

Heat oil in a pan, and saute onions till golden brown.

Add ginger, garlic, green chilies and saute for 3-4 min.

Add tomatoes and saute till the oil leaves the sides.

Add red chili powder, turmeric powder and saute for 3-4 min.

Add all grounded seeds and saute for 2-3 min.

Add salt, sugar, potato, peas, tamarind paste and coconut and mix well, cook another 2-3 min.

Add little water and boil on low heat until water is reduced.

Garnish with fresh dhania.

Serve.