Monday, July 4, 2016

Ghugni | Bihari Style Peas Potato Gravy

When I was doing the Mega BM on Indian Regional Cuisine, for B I had so many dishes short listed with the help of my Bihari colleague. However as I was doing a series on Indian Bread, I had to drop out quite a few of them. Many got bookmarked and left for posterity.

However when it actually came to pick up some recipes again, I was lost. I had to go back to that linkup tool and check what I wanted to make. Since the time was so short I again had to resort to simpler dishes. I dotted down Ghugni and decided this simple Peas aloo Gravy was something I can pair with anything. This reminded me of the recipe that my colleague shared.

Ghugni is supposed to be an evening snack in the Eastern Parts of India. Traditionally only dried peas are used, some use Kala chana as well. Surprisingly it is served as a side along with puffed rice. Since my friend wasn't very clear on how exactly they ate, I forgot the details. One thing that left a lasting impression is that it is served with pooris.
The recipe she shared was same as I make for a peas potato gravy. Though I do remember she is more of a green chili person than a red chili. So when they have to use Red Chilies, they specially grind it fresh along with cumin and coriander and use it. Since I always stock ground red chili powder, coriander and cumin powder that is made at home, I just used it. The only thing I skipped is the green chilies.

To make it more Bihari, I had made these Sattu Kachoris as well.

So for the second day of Regional Cuisine of BM#66, under Bihar, I have Ghugni / Peas Potato Gravy


Ingredients Needed

Dried green peas - 1 cup
Potatoes - 2 medium
Onions - 2 medium
Tomatoes - 2 medium pureed
Ginger garlic paste - 1 tsp
Red chilli powder - 1.5 tsp
Fresh Coriander powder - Cumin powder - 1 tsp
Turmeric powder a pinch
Garam Masala powder - 1 tsp
Salt to taste
Water as necessary
Cinnamon stick - 1-inch piece
Green Cardamom - 2 whole
Bay leaf - 1
Oil - 2 tsp

How to make Ghugni

Wash Peas and change water couple of times. Soak overnight.

Heat oil in a pressure cooker. Add the cinnamon stick, bay leaf, and green cardamom.

When the cardamom is nice and plump, throw in the rest of the ingredients. Add the chopped onions, ginger garlic paste, soaked peas, cubed potatoes, tomato puree and the spice powders and salt.

Add sufficient water - about 3 to 3-1/2 cups. Mix well. Adjust seasoning.

Cover and pressure cook for 3 whistles. Serve hot with pooris or rotis.

I served with Sattu Kachori

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vaishali sabnani said...

I believe the ghugni is made with a variety of peas..should try this one looks great.

Priya Suresh said...

Would love to have this peas potato gravy just like a snack, anything with peas goes directly to my fav dish list.

Smruti Shah said...

I love Ghugni and your version looks really amazing. Nice recipe to enjoy with the Sattu kachori!

Pavani N said...

I love Ghugni, actually anything with peas or beans. That is a very yummy looking dish.

Nalini's Kitchen said...

Delicious ghugni,made last week and we all loved it and had it as such as a snack.Must be a perfect accompaniment for the sattu kachori.

Sandhya Ramakrishnan said...

What a lovely recipe fro ghugni! So flavorful and would be great with kachoris.

Ritu Tangri said...

Loved your thali having ghugni, sattu kachori and others... Could be a nice Sunday brunch

veena krishnakumar said...

We like ghugni and this has come out so well.

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