When I was doing the Mega BM on Indian Regional Cuisine, for B I had so many dishes shortlisted 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. Jayanthi's recipe 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.
Ghugni
Ingredients Needed
1 cup Peas Dried
2 medium Potatoes
2 medium Onions
2 medium Tomatoes pureed
1 tsp Ginger Garlic Paste
1.5 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
A Pinch Turmeric powder
1 tsp Garam Masala powder
Salt to taste
Water as necessary
1 inch Cinnamon
2 nos Cardamom
1 Bay leaf
2 tsp Cooking Oil
How to make Ghugni
Wash Peas and change the water a 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.
Recipe
Ghugni | Bihari Style Peas Potato Gravy
Ingredients
- 1 cup Peas Dried
- 2 medium Potatoes
- 2 medium Onions
- 2 medium Tomatoes pureed
- 1 tsp Ginger Garlic Paste
- 1.5 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- A Pinch Turmeric Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- Water as required
- 1 inch Cinnamon
- 2 Cardamom
- 1 Bay Leaf
- 2 tsp Cooking Oil
Instructions
How to make Bihari Style Peas Potato Gravy
- Wash peas and change water couple of times. Soak overnight.
- Heat cooking 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 Ki Kachori.
vaishali sabnani says
I believe the ghugni is made with a variety of peas..should try this one looks great.
Priya Suresh says
Would love to have this peas potato gravy just like a snack, anything with peas goes directly to my fav dish list.
Smruti Shah says
I love Ghugni and your version looks really amazing. Nice recipe to enjoy with the Sattu kachori!
Pavani N says
I love Ghugni, actually anything with peas or beans. That is a very yummy looking dish.
Nalini's Kitchen says
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 says
What a lovely recipe fro ghugni! So flavorful and would be great with kachoris.
Ritu Tangri says
Loved your thali having ghugni, sattu kachori and others... Could be a nice Sunday brunch
veena krishnakumar says
We like ghugni and this has come out so well.