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Thursday, 21 August 2014

Bengali Ghugni (Dried White / Green Peas Curry)

          A rather common breakfast item in any Bengali household on weekends. Another best option among all is to carry this quintessential dish on picnics or during train journeys. It is equally enjoyed by young and old alike. It should be accompanied with some onion rings, green chilies and lemon wedges.

  • 1 cup dry green/white peas, soaked overnight
  • 2 onions, chopped
  • 1 medium potato, cubed
  • 1 tsp. ginger, chopped
  • 2-3 green chillies, chopped
  • 1 tomato, chopped
  • 1 tsp. cumin seeds
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 2 tbsp. oil

          Pressure cook the soaked peas in 2 1/2 cups water till soft (3 whistles). Keep aside. Heat oil and fry the potatoes till light brown. Keep aside. Temper the same oil with cumin seeds.

          Add the onions, ginger and green chilies and saute till light brown. Now add the tomatoes, cumin powder, turmeric powder and salt and fry till oil seperates.

          Then add the boiled peas along with the water in which it was boiled. More water can be added if required. Cook, covered till the potatoes are soft. Add the garam masala powder and mix well. Serve hot with Pooris.

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