This is again another modest cuisine from the eastern part of India. This is one of the most favorite snacks accompaniments in this part of the country. Well you can compare it to the coconut chutney of South India to certain extent though not exactly. In Orissa, it is usually served with Indian snacks like Vada, Pakoda, Samosa etc. In Oriya households it is sometimes served as a curry with Rotis for dinner. This is an awesome curry which is very easy to make and very healthy at the same time. Its main ingredient is dried peas (yellow/white/green) which is rich with protein. As most of the preparations of Orissa this is cooked with very less oil and spices. Ghugni is equally popular in other eastern states of India viz. Bengal, Bihar and Assam. Ghugni is also served as a snack by itself giving it a more Indian ‘chaat’ flavor by garnishing it with finely chopped onion, coriander leaves and some chaat masala.

I was always impressed by this Oriya dish as it is exceptionally easy and quick to make and goes well with anything and everything. Let’s check out its recipe.

  • 2 medium sized potatoes boiled, pealed and sliced into medium dices

  • 2 cups of dried peas soaked overnight in water

  • 3 small tomatoes sliced into small pieces

  • 1 small red onion

  • 1 tsp chopped ginger

  • 1 tsp chopped garlic

  • 2 cardamoms

  • 1 tsp of cumin seeds

  • 2 small pieces of cinnamon

  • 3-4 cloves

  • 1 tsp of cumin powder

  • 1 tsp of coriander powder

  • Fresh coriander leaves

  • Red chilli powder to taste

  • 2 Green Chilies

  • Turmeric powder

  • 2-4 tsp cooking oil

  • Salt to taste

  • Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water

  • Boil the soaked peas with some salt till soft (You can pressure cook the peas)

  • Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter

  • Add green chillies

  • Add the masala paste prepared earlier

  • Fry them till light brown

  • Add turmeric powder, cumin powder, coriander powder

  • Add finely chopped tomatoes and fry them till they are soft

  • Add diced potatoes and boiled peas, little water and salt and cook for 5-7mts

  • Garnish with coriander leaves and serve hot


Anonymous said...

good going. unlike other states and cuisines that have found place in mainstream, oriya cuisine seems left behind. The variety in cooking, fried, santula-ed, besara, tarkari with and w/o onion-garlic-ginger paste, ambila- as in southern parts (u also get sweet n sour non veg dishes for mutton, fish)sagas is unedning. Eg - Only with a single type of cooking u just need one vegetable to have a side dish. Eg U can fry brinjal, aloo, pumpkin, bitter gourd, bannana, drumstick, janhi and each is a delicay in itself. There is so much of mix and match one can do, yet its nowhere. My aayi used to make small patties of rice (leftover at lunch, no refrigerator in early 80's in my ancestral village)with a special masala and serve it as tea time snacks. My mom makes it sometimes. Ingenuity abundant. Pity ppl like me have to shell out a bomb on eating food outide whereas all we want is a little bit of bhata,dali,aloo bhaja, saaga, 1 piece macha bhaja. Heaven!I guess the only way out is to cook for oneself.
-Sthita Sahu

Anonymous said...

i love to eat bhata,machha tarkari,badi chura....

jayanta said...

Without boil the potato it can be cut into small pieces and put into masala and fry. It will boil automatically.

Asha said...

Recipe nice & simple recipe. Loved it.