Ghugni, A Bengali Platter Speciality

The magnificent and grand Durga puja has culminated with the visarjan of Goddess Durga. After bidding good bye to Maa Durga with hopes that she would return next year, one can relax and reminiscence the festive mood on the weekend. Here’s a special and simple Bengali recipe, Ghugni that you may try at home.

Ingredients

•  Yellow peas (soaked overnight and boiled without salt) 300gms
•  Potatoes (chopped in medium size and fried with salt) 3 to 4
•  Onion paste made with 2 medium sized onions
•  Ginger paste 1 tsp
•  Tamarind pulp
•  Sugar 1 tp
•  Coconut (sliced) ¼ cup
•  Cumin seeds 2 tp
•  Cumin seed powder 1 tp
•  Turmeric powder 1/2 tp
•  Bay leaves 1
•  Oil (preferably mustard oil) 6 Tp
•  Salt to taste
•  Chopped green chillies 2 tsp
•  Tomato puree with one medium sized tomato
•  Bhaja Moshla - cumin seeds, coriander seeds, 1 teaspoon each and a red chilly roasted on tawa and grind - 1 ½ tsp
•  Water - 3 cups
•  Coriander leaves for garnishing
•  Preparation time: 15-20 minutes

How to prepare

•  Heat oil in the pan and add cumin seeds. Add one bay leaf cut into half. Add ginger paste and onion paste.  Add salt, preferably while frying the onions so that it gets cooked faster. Add sugar. You can’t avoid sugar in Bengali recipes. Add chopped green chillies and tomato puree. Mix it well. Now it is the turn for spices. Add turmeric, cumin powder and coriander powder.  Add grated coconut. You may not add if you are not fond of coconut but it tastes better with it. Now add fried potatoes. Finally, add yellow peas. Mix it well after adding salt.
•  Now, add tamarind pulp to it and mix it. Add 3 cups of water. Let it boil. Sprinkle Bhaja Moshla to enhance taste and smell. Bhaja Moshla can be used for other dishes as well. For garnishing, add some coriander leaves and chopped onions. Serve it hot with puris, called as luchis by Bengalis.