KOLKATA GHUGNI


At any and every street corner of Kolkata you will find these bright yellow peas curry in a huge deep plate, from which the Ghugni seller will scoop out a ladle full of Ghugni into a paper or leaf, shaped like a bowl and then garnish it with a whole lot of condiments and very skinny noodle shaped lentil fritters known as sev. Honestly what he serves is truly truly lip smacking delicious. But you can make Ghugni at home too for your parties. During Holi, just picking up a bowl of Gugni and digging into it gives a whole lot of satisfaction because Ghugni tastes just so delightful that you just cannot stop at one.

KOLKATA GHUGNI RECIPE:

SERVES : 4
CUISINE : INDIAN
TYPE : SNACK
TIME : 30 MINUTES PREPARATION+30 MINUTES COOKING

INGREDENTS :

1) 250-300 Gms of dried yellow peas, soaked overnight and cooked till soft
2) 1 Large Red Onion finely chopped
3) 2 Bay leaves
4) 1 inch Cinnamon Stick
5) 4 Cloves
6) 4 Green Cardamoms
7) 1 Tbsp Ginger Garlic Paste
8) 1/2 Tsp turmeric powder
9) 1 Tsp Garam Masala Powder
10) 1 Large Potato, Boiled, Skinned and cubbed
11) 1 Tsp Tamarind paste/pulp
12) Salt to taste
13) 1-2 Tbsp Oil


FOR THE DRY ROASTED / BHAJA MASALA

1) 4-5 Dry Red Chillies
2) 4 Tbsp Cumin Seeds
3) 2 Tbsp Coriander Seeds

FOR THE GARNISH

1) 2 Tbsp of Dry Roasted Masala Mix
2) 1 Tbsp of Ginger julienne
3) 2 Tbsp of Chopped Coriander leaves
4) 1-2 Green chillies finely chopped
5) 1 Tsp of Chilli Flakes
6) 1 Medium sized tomato finely Chopped


GET COOKING WITH ME IN EASY STEPS :

STEP 1:
Cook the soaked yellow peas either in a pressure cooker or pot till soft. Chop the Red Onion finely. Chop the fresh coriander. Chop the ginger juliennes,green chilli and the tomato. Boil the Potato, cool and cut into cubes. For the Bhuna/Bhaja/Roasted Spice Mix in a pan dry roast the red chillies, cumin and coriander seeds till fragrant. Cool and grind into powder. I add a small piece of Rocksalt before grinding. It enhances the flavour.

STEP 2:
In a pan or wok add oil. When hot add in the bay leaves, Cinamon stick, green cardamom pods, cloves and let them all crackle and become aromatic. Next goes in the chopped onions along with the ginger garlic paste. Also add the turmeric powder now. Sauté till the onions become soft and changes colour. Next add in the boiled yellow peas, tamarind and garam masala. Mix everything well and let it simmer for a couple of minutes before adding in the boiled cubbed potatoes. Mix and add a little water about 1/2 Cup ( 125 ml ) into the contents of the pan. Simmer for 5-10 minutes.

STEP 3:
Garnish with the special dry roasted spice mix, fresh chopped coriander leaves, ginger julienne, chopped green chillies, red chilli flakes and chopped tomato.

Serve hot.




CHECK LIST :
1) Dried Yellow peas, 2) Red Onion, 3) Bay leaves, 4) Cinnamon, 5) Cardamom, 6) Ginger Garlic Paste, 7) Turmeric Powder, 8) Garam Masala Powder, 9) Boiled Potato, 10) Tamarind, 11) Salt, 12)  Mustard Oil, 13) Cloves
FOR THE DRY ROASTED SPICE MIX:
1) Dry Red Chillies, 2) Cumin Seeds, 3) Coriander Seeds
FOR GARNISH:
1) Dry Roasted Spice Mix, 2) Ginger Julienne, 3) Fresh Coriander Leaves, 4) Green Chillies, 5) Red Chilli Flakes, 6) Tomato