I know… It’s been so long I posted any recipe. It was so hectic for last couple of weeks that I did not have any energy left to write a post at the end of the day. And I do not feel good about it. In order to feel rejuvenated and good I had to write a post to connect to the blog family I have here.
So, today I will be writing about one of the famous street food or side dish in Odisha, an eastern state in India. Yes, it’s ‘Ghugni’. Ghugni is nothing but dried peas or yellow peas curry in an onion-tomato based gravy.
Ghugni is used as a base in most of the ‘chat’ items and as a side dish with items like idly, vada etc.
Read on further for the recipe.
- Dried peas or ‘sukhi matar’ – 200 grams
- Curry paste – 1 tbsp
- Oil – 2 tsp
- Water – 4 cups
- Salt – to taste
- Ginger garlic paste – 2 tsp
- Turmeric – a pinch
- Tamarind juice – 2 tbsp
- Chopped onion for garnishing
Method of Preparation:
- Soak the dried peas in water overnight.
- In a pressure cooker, boil soaked peas in two cups of water with little salt and pinch of turmeric powder. Boil for 3-4 whistles.
- Take out the boiled peas in a bowl. I usually discard the water used for boiling peas.
- Now in the same pressure cooker, add oil. Once oil is hot enough, add the curry paste and ginger garlic paste and tamarind juice. Mix well. Add little water if required.
- Let oil be separated from the curry paste. Then add two cups of water.
- Let the water boil and then add the boiled peas to it.
- Cover the pressure cooker and boil it for one whistle on high flame. This helps the peas to absorb curry paste flavour completely.
- Switch off the flame after one whistle and let the pressure go on it’s own. It may take several minutes.
- After the pressure is gone, open the lid. Take out curry in a serving bowl, garnish with chopped raw onions and serve hot ghugni or yellow peas curry.