This should have been my Vijaya Dashami /Dusshera post but due to my time constraint I couldn't post it earlier. During Vijaya Dashami we prepare a number of delicacies mostly a variety of sweets. Along with the sweets comes the much awaited ghugni accessorized with an array of other namkeen snacks. But ghugni has an eminent position of its own !
A famous street food of Bengal: Ghugni is a familiar sight at every nook and corner of the city. And if you happen to visit mini Kolkata : C.R.Park in Delhi one can never miss the regular sight of ghugni selling like hot cakes. Giving a stiff competition to phuckas !
1 1/2 cup Dried Green Peas (hari matar)
2 Onion, ground to paste
12 cup tomato puree
1 tsp Ginger-Garlic paste
1 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
1 small Cinnamon stick
Salt to taste
Oil (white oil)
For garnishing 2 tbsp Coriander leaves (chopped) + chopped onion + lemon + finely cut green chillies and 1 tsp roasted Jeera powder
Soak the green peas overnight or if you have forgotten you can soak the peas in hot water next morning for minimum 3 hours. Pressure cook it with little salt and 1 cup water till 1 whistle (they should be done but not mushy). Heat oil in a pan add cinnamon stick, onion and a pinch of salt. Fry till the color turns light brown. Add ginger-garlic paste, fry for one minute and add the dry spices. Followed by tomato puree, fry till oil separates. Add boiled green matar to this mixture and mix well with the spices. Now add water to get the desired consistency, adjust the salt and close the lid. Lower the flame to minimum and let it simmer for 2-5 minutes. Ensure the peas are not overcooked. Garnish this hot ghugni with coriander leaves, chopped onions, lemon juice, green chillies and finally with roasted jeera powder. This can be served as a main dish or can be combined with luchi.
Serving Suggestions: You may add tamarind juice at the end and sprinkle some chaat masala to obtain a tangy taste.
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