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Odisha style ghuguni recipe

Odisha style Ghuguni Recipe

A lip smacking white peas curry from the streets of Odisha generally eaten as an accompaniment with idli, vada, puri, upma, or as ghuguni chat. We can also eat ghuguni with roti, paratha or puri. In West Bengal, Ghuguni is locally called Ghugni, and is primarily eaten with muri or murmura, luchi or puri, or butter-toasted bread.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course, Side Dish
Cuisine Bengali, Indian, Odisha
Servings 4 person

Ingredients
  

  • 250 gm White Peas or safed vatana, washed and soaked in water for 10 to 12 hours
  • 1 medium size Onion, roughly chopped
  • 1 medium size Onion, roughly crushed in a mortar and pestle
  • 1 tbsp Ginger Garlic paste
  • 1 cup Diced Tomato
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilly Powder optional
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 1 tbsp Chopped Green Chillies
  • Salt as per taste
  • 50 ml Mustard Oil, recommended to use wood pressed or cold pressed oil
  • 4 cups Water
  • 1 tbsp Besan Mix it with 2 tbsp of water and make a slurry

Instructions
 

  • Boil the soaked white peas or ghuguni matar with 4 cups of water in a pressure cooker. Keep it aside.
  • Heat mustard oil in a heavy bottomed pan or kadai . Once the oil is hot, add cumin seeds and allow it to splutter
  • Add the roughly chopped onion and fry till the onion becomes translucent.
  • Now, add the roughly crushed onion and the ginger and garlic paste. Fry till the raw smell of these ingredients are gone.
  • Add the diced tomato and salt as per taste. Give a good stir. Cover with a lid and cook on slow flame till tomatoes become soft and mushy.
  • Open the lid and fry for 5 minutes more.
  • When oil starts showing up, add red chilli powder, turmeric powder and garam masala powder. Fry the spices for 2 to 3 minutes more.
  • Add the boiled white peas along with the water. Add the chopped green chilies. Stir well with the curry.
  • Cover the curry with a lid and cook on medium flame for 20 minutes.
  • Open the lid and check the consistency of the curry. Now, add besan slurry to the curry.
  • Mix well and cook for 3 minutes on low flame.
  • Add coriander powder and handful of chopped coriander leaves to the curry. Give a good stir and switch off the flame.
  • Cover with a lid and allow it to rest for 5 minutes before serving. You can serve with upma and coconut chutney in breakfast.

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