Saucepans and Spices

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KOLKATA STYLE SPICY ANDA GHUGNI

Shilpa Anand

Ingredients 

  • 200 gms white peas, soaked overnight 

  • 1potato ,boiled

  • 2tbsp Mustard oil 

  • 2medium onions, chopped 

  • 1tsp green chilli paste 

  • 1tsp ginger paste 

  • ½ tsp  garlic paste 

  • 1tomato, chopped 

  • 1tsp coriander powder 

  • ½ tsp cumin powder 

  • 2tsp Kashmiri chilli powder 

INGREDIENTS FOR DRY MIX( MURI MASALA)

  • 2-3 red chillies

  • 2tsp Coriander seeds 

  • 2tsp cumin 

  • 1Bay leaf 

  • 3 cinnamon

  • 3 green cardamons

INSTRUCTION FOR DRY MIX

  • dry roast all above ingredients and grind them to powder form 

LET’S MAKE GHUGNI 

  • boil the soaked white peas with salt, a little turmeric,1-2 green chillies and water in a pressure cooker for 3 whistles on high flame 

  • Heat mustard oil in a pan ( smoking hot) 

  • Add onions and fry for few minutes

  • Add green chilli paste,ginger paste and garlic paste 

  • Fry for 2-3 minutes

  • Add chopped tomatoes and fry for 2-3 minutes

  • Add salt, cumin powder, coriander powder and chilli powder 

  • Fry masala until oil separates ( you can add water periodically so that masala does not burn )

  • Add potatoes and peas

Add water and cover and cook for few minutes 

  • Now add 3 tsp of the prepared  dry mix 

  • Cook for few more minutes

  • That’s it, your Ghugni is ready

Garnish with boiled eggs, coriander leaves, little tamarind chutney, chopped onions, dry mix and sev 

  • Enjoy hot with puris

SPICE LEVEL:🌶🌶