Posted on by ruchi

Ghugni

ruchi

November 23, 2021

Ghugni is a popular Bengali snack. It’s pretty versatile and pretty filling. You can eat it on its own or you can eat it with any kind of bread.

Preparation time: 30 minutes
Servings: 6
Difficulty: Medium

Ingredients

Matara (Dried Peas) 1 cup
Ghee 1 tsp
Mustard oil 2 tsp
Cumin seeds (jeera) 1 tsp
Dried whole red chilies 3
Onion 1 cup sliced
Crushed black pepper 1/4 tsp
Crushed cloves 3
Crushed small cardamom 4
Cinnamon powder A pinch
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/4 tsp
Potato chopped in small pieces 1/2 cup
Salt 1 tsp
Ground tomato 1/2 cup
Sugar 1/2 tsp
Soy sauce 1 tbsp
Fresh tamarind Walnut size
Fresh cilantro To garnish

Method

  1. Soak matara overnight.

    2. soak matara

  2. Boil it in pressure cooker with 3 cups of water and salt. Once the cooker starts whistling, turn down the heat. Turn it off in 10 minutes. Open the cooker when steam dies down.

  3. While Matara is boiling, slice the onions roughly. Peel and chop potatoes into small pieces.

    4. slice onion and cut potatoes

  4. Separate the coriander leaves from the stems. Wash the leaves and chop them roughly.
  5. Soak the tamarind in warm water for some time, squeeze it in water and strain the juice to get rid of the rind and seeds. Keep aside.
  6. Heat ghee and oil in a wok. Add cumin seeds and dried whole red chilies. When the seeds puff up, add sliced onion and saute for a few minutes, just to make it limp.

    7. Add cumin seeds and dried whole red chilies

    Add cumin seeds and dried whole red chilies

  7. Add crushed black pepper, crushed cloves, and crushed cardamom and saute for a few seconds till they are fragrant.

    8. Add crushed black pepper, crushed cloves, and crushed cardamom

    Add crushed black pepper, crushed cloves, and crushed cardamom

    Add crushed black pepper, crushed cloves, and crushed cardamom

  8. Sprinkle turmeric powder, coriander powder, and chili powder and saute for a few seconds till they are fragrant.

    9. Sprinkle turmeric powder, coriander powder, and chili powder

  9. Add potato pieces and mix, turn down the heat and cover the wok. Cook till potatoes are soft, probably 7 to 8 minutes. Keep stirring once in a while to make sure the spices don’t burn. Add some water if it starts to become too dry and starts sticking to the bottom.

    10. Add potato pieces and cook

    Add potato pieces and cook

  10. Once the potatoes are soft, add ground tomatoes and cook again till the tomatoes leave the oil on the top, about 5 minutes.

    11. add ground tomatoes

    add ground tomatoes

  11. Add boiled Matara along with all the water, sugar, soy sauce, cinnamon powder, tamarind juice and cook on low heat for about 10 minutes just so that everything is well incorporated.

    12. Add boiled Matara along with all the water, sugar, soy sauce, cinnamon powder, tamarind juice

    Add boiled Matara along with all the water, sugar, soy sauce, cinnamon powder, tamarind juice

  12. Taste and adjust the spices as per your liking. Turn off the heat.
  13. Garnish with chopped cilantro and Ghugni is ready to serve.

    14. Ghugni is ready to serve

Notes

  1. You have to be very careful when boiling matara because they dissolve pretty quickly. Ideally boiled matara should be soft and the grains should stay separate.
  2. The final preparation should not be too dry. If it becomes dry, add a little water to it. Matara become drier after they cool down.
Summary
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Recipe Name
Ghugni
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