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
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
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM