Ghugni - Bong Special Recipe

Ghugni - Flavorful Bengali dish for a complete meal

Quantity - 2 people Lunch/Dinner

This recipe is tried and tested by following Bong Eats Youtube channel .

Ingredients:

Yellow Peas (Ragda chana) - 2 cups
Water - for soaking and cooking yellow peas
Onion - 1 medium
Tomato - 1 large
Potatoes - 1 medium
Fresh Coconut pieces - 1/2 cup (optional)
Fresh Tamarind paste - 1/2 cup for garnish
Cinnamon - 1 stick
Bay leaf - 1
Cloves - 3
Cardamom -  2 pods
Green chillies - 3/4 finely chopped
Garlic - 4/5 pods finely grated/chopped
Ginger - 1 inch finely grated
Red chilli whole - 2
Cumin seeds - to temper
Haldi - to temper
Hing - to temper
Salt - as per taste
Oil (peanut or mustard - recommended) - for cooking

Procedure -

1. Soak yellow peas in enough water overnight . Once they puff up nicely , pressure cook them in cooker or instant pot (manual mode 15 mins- high pressure ) . Put some salt while pressure cooking
2. After the peas are cooked nicely - they should be soft but not mashed and should retain their shape, drain and reserve the excess cooking water . We will use this water later for cooking .
3. Now in a kadai , add mustard/peanut oil for heating .
4. Once the oil is hot , put tadka items - cumin seeds , haldi , hing , red chillies , cloves, cinnamon , cardamom , bay leaf . Let all of this fry/roast nicely till a very good aroma comes out of all the spices.
5. Next , add onions - cut these vertically or into small chops . Fry onions on medium flame and add little salt for cooking . Also reserve some onion for finely cutting it at the end to garnish on top of ghugni .
6. After the onions look transparent , add potatoes and tomatoes and allow all of this to cook well . You can close the lid and allow it to cook well on sim flame .
7. In 5 mins , check to see if the potatoes are soft enough and then add ginger + garlic + green chillies and fry nicely . Add some amount of reserved dal water here and let it mix well and cook for 2/3 mins .
8. Now add the cooked yellow peas to this cooked tadka and properly mix . Ensure you do not mash the peas while mixing . Add the remaining reserved water and also some more if the curry looks dry . Ghugni has a watery consistency in the beginning because the peas absorb all the water later - so it dries out or becomes thick . That is why it is necessary to add enough water while cooking , so that all the spices stick nicely and are absorbed in the peas. Adjust any salt necessary here .
9 . After 6/7 mins of sim cooking , you will see that the curry is boiling gently . Now is the time to switch off the gas and allow it to seep in some spices before serving .
10 . Lastly , fry some fresh coconut pieces in ghee or mustard oil and top it on the ghugni . This is optional but adds a lot of flavor to the curry .
11. To serve , top the ghugni with some finely chopped onions , green chilli (optional) and fresh tamarind paste

Serve hot with Puri/Luchi or Ajwain Paratha !

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