The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.[2]
Ghugni is often served with dhuska, a fermented rice-lentil dish.[1] In Calcutta, ghugni is often eaten with puris.[4]
Variation
Ghugni of West Bengal (with coconut and potato slices), made from dry white peas.
In Bihar, green chickpeas or freshly harvested green peas are used for the dish. They are lightly pan fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions.[5] In Bengal, ghugni is made from dry white peas.[6]
Some versions include meat, such as goat or even lamb or chicken. The meat is usually minced or in bite-sized pieces, mostly for flavoring. "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".[7][8]
^ abSingh, Usha. "Ethnic Fermented Foods of Bihar and Jharkhand". Ethnic Fermented Foods and Beverages of India: Science History and Culture: 113 – via Springer Nature.
^ abKapoor, Sanjeev (2011). How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS. ISBN9781613121351.
^Dasgupta, Minakshie; Gupta, Bunny; Chaliha, Jaya (1995). The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace. Penguin Books. p. 371. ISBN9780140469721.
^Kumar, Prasanjeet; Kumar, Sonali (2016). The Ultimate Guide to Cooking Vegetables the Indian Way. CreateSpace Independent Publishing Platform. ISBN9781537268132.
^Roy, Dayeeta (2014). The Gift of Life: Family, Friends, Food & Fun. Partridge Publishing India. ISBN9781482842913.
^"Ghugni: The Iconic Street Side Snack Bengal Can't Do Without". NDTV Food. Retrieved 2 October 2020.
^Bhattacharya, Rinku. "Try ghugni instead of chili". Poughkeepsie Journal. Retrieved 2 October 2020.
External links
Ghugni recipe
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ghugni, bengali, odia, ghuguni, assamese, odia, curry, made, peas, chickpeas, different, variations, dish, different, types, peas, chickpeas, such, black, gram, green, peas, white, peas, snack, native, indian, subcontinent, especially, popular, eastern, india,. Ghugni Bengali ঘ গ ন Odia ଘ ଗ ନ or ghuguni Assamese ঘ গ ন Odia ଘ ଗ ନ is a curry made of peas or chickpeas 1 Different variations of the dish use different types of peas or chickpeas such as black gram green peas or white peas It is a snack native to the Indian subcontinent especially popular in Eastern India Indian States of Jharkhand Odisha West Bengal Northeast India Indian states of Assam and Tripura and in Bangladesh 2 GhugniGhugniCourseSnackPlace of originIndian subcontinentRegion or stateIndian subcontinentAssociated cuisineIndia BangladeshMain ingredientsBlack gram dried yellow peas or dried white peas Indian spices Turmeric powder Media Ghugni Ghugni with bread popular as breakfast in Kolkata West Bengal Contents 1 Preparation 2 Variation 3 See also 4 References 5 External linksPreparation EditThe peas are soaked overnight and then boiled in water The peas are added to a gravy that includes coconut ginger paste garlic paste cumin tamarind paste and cilantro 2 It is then served with puffed rice kurmura and at times with hot onion pakoda or bhajiya 3 Ghugni is often served with dhuska a fermented rice lentil dish 1 In Calcutta ghugni is often eaten with puris 4 Variation Edit Ghugni of West Bengal with coconut and potato slices made from dry white peas In Bihar green chickpeas or freshly harvested green peas are used for the dish They are lightly pan fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions 5 In Bengal ghugni is made from dry white peas 6 Some versions include meat such as goat or even lamb or chicken The meat is usually minced or in bite sized pieces mostly for flavoring Mangsher ghugni or meat keema ghugni has been described as a Kolkata trademark 7 8 See also EditChhole BhelReferences Edit a b Singh Usha Ethnic Fermented Foods of Bihar and Jharkhand Ethnic Fermented Foods and Beverages of India Science History and Culture 113 via Springer Nature a b Kapoor Sanjeev 2011 How to Cook Indian More Than 500 Classic Recipes for the Modern Kitchen ABRAMS ISBN 9781613121351 Majumdar B 2013 Cooking On The Run HarperCollins India ISBN 978 93 5029 945 6 Dasgupta Minakshie Gupta Bunny Chaliha Jaya 1995 The Calcutta Cookbook A Treasury of Over 200 Recipes from Pavement to Palace Penguin Books p 371 ISBN 9780140469721 Kumar Prasanjeet Kumar Sonali 2016 The Ultimate Guide to Cooking Vegetables the Indian Way CreateSpace Independent Publishing Platform ISBN 9781537268132 Roy Dayeeta 2014 The Gift of Life Family Friends Food amp Fun Partridge Publishing India ISBN 9781482842913 Ghugni The Iconic Street Side Snack Bengal Can t Do Without NDTV Food Retrieved 2 October 2020 Bhattacharya Rinku Try ghugni instead of chili Poughkeepsie Journal Retrieved 2 October 2020 External links EditGhugni recipe Bangla Recipe This Indian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Ghugni amp oldid 1132153287, wikipedia, wiki, book, books, library,
