This is one of my mother's speciality dishes, that I am sharing with you.
Normally, Bengalis are quite fond of motor-er ghugni - a popular and filling snack. The recipe given below will give you a bowl of comforting and delicious ghugni that you can have as a lunch or dinner item too.
Ingredients:
White chickpea or motor : 200 gms. (Soaked overnight)
Potato : 1 Cubed and diced in small pieces
Coconut : Half or 1/3 cup cut into small pieces
Onion : 2 Large chopped into small pieces
Tomato : 1 chopped into small pieces
Ginger-garlic paste : 1 Tablespoon
Turmeric/haldi, Chilli, Coriander/dhone powder : 1/2 teaspoon each
Jeera (Whole) : 1 Tablespoon (Dry roasted and ground)
Salt : To taste
Sugar : Half teaspoon
Vegetable Oil: 2 Tablsepoons
Method:
Pressure cook the soaked chickpea with double water and a pinch of soda, till 5-6 whistles. Check whether the chickpea is soft or pressure cook further.
In a kadhai or frying pan, heat white oil and fry the diced potatoes till golden brown. Drain oil and remove on a plate. Fry coconut pieces till golden brown, and drain and remove from oil. Keep aside.
Put the chopped onions and fry till golden brown. Add tomato pieces and fry till mushy. Add ginger garlic paste and turmeric, chilli and coriander powders and mix well with the onions and tomatoes.
When the entire masala becomes a mushy paste, add the boiled chickpeas along with the water. Add fried potatoes, salt and sugar.
Cover with a lid, put the gas on sim, and let the chickpeas soak in the masala for fifteen-twenty minutes.
Add the fried coconut pieces. By now the ghugni would have become a thick gravy. Adjust water according to taste. You can add half teaspoon ghee if you want before removing from fire.
Sprinkle roasted and ground jeera on the ghugni. Garnish with coriander leaves. If you prefer it more spicy, dry roast and grind two red dried chillies or add chopped green chillies.
Normally, Bengalis are quite fond of motor-er ghugni - a popular and filling snack. The recipe given below will give you a bowl of comforting and delicious ghugni that you can have as a lunch or dinner item too.
Ingredients:
White chickpea or motor : 200 gms. (Soaked overnight)
Potato : 1 Cubed and diced in small pieces
Onion : 2 Large chopped into small pieces
Tomato : 1 chopped into small pieces
Ginger-garlic paste : 1 Tablespoon
Turmeric/haldi, Chilli, Coriander/dhone powder : 1/2 teaspoon each
Jeera (Whole) : 1 Tablespoon (Dry roasted and ground)
Salt : To taste
Sugar : Half teaspoon
Vegetable Oil: 2 Tablsepoons
Method:
Pressure cook the soaked chickpea with double water and a pinch of soda, till 5-6 whistles. Check whether the chickpea is soft or pressure cook further.
In a kadhai or frying pan, heat white oil and fry the diced potatoes till golden brown. Drain oil and remove on a plate. Fry coconut pieces till golden brown, and drain and remove from oil. Keep aside.
Put the chopped onions and fry till golden brown. Add tomato pieces and fry till mushy. Add ginger garlic paste and turmeric, chilli and coriander powders and mix well with the onions and tomatoes.
When the entire masala becomes a mushy paste, add the boiled chickpeas along with the water. Add fried potatoes, salt and sugar.
Cover with a lid, put the gas on sim, and let the chickpeas soak in the masala for fifteen-twenty minutes.
Add the fried coconut pieces. By now the ghugni would have become a thick gravy. Adjust water according to taste. You can add half teaspoon ghee if you want before removing from fire.
Sprinkle roasted and ground jeera on the ghugni. Garnish with coriander leaves. If you prefer it more spicy, dry roast and grind two red dried chillies or add chopped green chillies.
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