Ghugni is a savory, light yet fulfilling dish that will impart the taste buds with an enormous amount of joy. It is healthy as well as hearty and can be made in no time.
This dish is very famous in the states of West Bengal, Odisha, and Bihar and also has a difference in taste. However, the earthy and robust palate can be felt and tasted in all of them. There is a zing to this dish that elevates its importance.
In this article, we will see how to make Matar Ghugni, that is made in almost all Bengali households. It is also sold as a street food which is loved by all.
There are many versions of this recipe, but today we will try a simple one. If you are one of those who is adventurous about food, then this one is for you.
Let us look through the list of ingredients and the process to get a great result.
Ghugni Recipe (Street-Style)
- 1 Induction Cooktop
- 1 Kadhai
- 200 g White Peas
- 2 Potato large
- 3 Onion medium
- 2 Tomato large
- 5-6 Cloves Garlic paste
- 1 inch Ginger paste
- 2½ tsp Cumin seeds
- 1 tsp Turmeric powder
- 2 Bay leaf
- 2 Green chilis
- 4 Dried Red Chili
- Mustard oil
- Salt to taste
- Sugar to taste
- Mustard Oil
- 2 tbsp Coriander leaves
- 1 tsp Lime juice
Soak the white peas
- First, wash the white peas properly.
- Next, soak them overnight.
Prepare the veggies
- Next, wash, peel, and cut the potatoes in cubes. Wash and chop the tomatoes and onions finely.
Make a paste
- Take the cloves of garlic, ginger, dried red chili, and green chili.
- Put them in the grinder and make a fine paste.
Pressure-cook the peas
- Now, take the soaked white peas and potato cubes in a pressure cooker.
- Add water and salt to taste to it.
- Pressure cook them until 1 whistle on high flame. Then lower the flame and let it simmer for about 10 minutes.
Grind the cumin seeds
- While the white peas and potatoes are getting cooked, take a mortar and pestle or sil batta and grind 2 tsp of cumin seed with some water.
- Make it into a fine paste.
Fry the onions
- After 10 minutes, take the pressure cooker off the flame and allow the pressure to release naturally.
- Next, take a kadhai or a pan and add mustard oil.
- Let the oil heat until it smokes a little. To it, add the bay leaves and ½ tsp of cumin seeds.
- Sauté them until they crackle and then add the finely chopped onions.
- Fry the onions until they turn golden in color.
Add the paste
- Next, add the ginger, garlic, green chili, and dried red chili paste to the kadhai or pan.
- Combine everything nicely and let them fry until the raw smell is gone.
Add the tomatoes
- Now, add the finely chopped tomatoes to it.
- Stir everything well and then add turmeric powder and salt to taste.
- Fry everything well until the tomatoes turn soft and mushy.
- To this add a bit of sugar to enhance the flavors and to balance out the salt.
Add the cumin seed paste
- When the oil separates out of the masala, add the cumin seed paste.
- Combine everything nicely. Keep the flame on medium.
Add the white peas
- Stir consistently and then add the boiled white peas and potatoes with the water.
- Combine all the ingredients and take a taste test.
- Now, let them cook until the consistency comes to a thicker side. Scrape from all the sides and stir occasionally.
- Check if anything is needed and then add the lime juice.
- Combine again nicely.
- Turn off the flame and transfer the Ghugni into a bowl.
- Garnish it with the chopped coriander.
And that is it! The delicious Bengali-style Ghugni is ready to be relished. Serve it as a snack or even with roti to take in all of its flavors.
When you are serving it as a snack, garnish it with some chopped raw onions, and chopped green chilis. For some more flavor, add chopped coriander leaves, some black salt along with a drizzle of a bit of lime juice.
All these added components take the flavor profile to a different level. Eat and share it with all the near ones. Bon Appétit!
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