Wednesday, 16 September 2015

GHUGNI




GHUGNI....the lip smacking street food of Kolkata... equally popular 30-40 years back and now. For all such posts there is some and same kind of nostalgia attached.... perhaps so I feed you with more or less same kind of story when it comes to any food related to Kolkata, Family or to be precise, related to Bengali culture itself. Just like the Kulfiwala, a Ghugniwala also used to visit our neighbourhood in the evening. These guys were demi-Gods to us kids... a relief from the monotony of studies.... one call and we were in our balcony. Hence they were considered villains by our moms. However, I feel the daddy of the house were not bothered with such trivial issues. In short, the story is, in those days at every middle class neighbourhood, these vendors would flock in....we would get distracted and our moms would come up with the same dialogue... they are unhygienically made, I will prepare for you at home. We kids were never happy with such decisions, that was not the age to accept. Moms kept their words...they did for us... but we craved for what we could not have.

Though Ghugni is exclusively a street food, at our home or may be in many other Bengali homes too, it was always served with luchi[puris made of refined flour]. I remember this was our breakfast on many a sunday and on my birthdays..... luchi, ghugni, dum aloo, mutton/chicken, kheer,rasgulla, the menu was, never it was ordered from outside. Its time I prove I have learnt a bit from her, hence I try to take care of my family, the way she did. Also wish to support and keep alive the street food culture who are facing tough competition from the big giants. Let us cook it up ....

INGREDIENTS :
Yellow Peas / Matar : 250gm
Onion : 1big
Ginger Paste : 1tbsp
Coriander Seeds : 1tsp
Cumin Seeds : 1tsp + 2pinches for tempering
Dry Red Chilli : 2
Salt : As Required
Turmeric Powder : 1tsp
Tamarind Juice : 1/2 cup
Oil : 2tbsp
Chopped Coriander, Green Chilli, Onion to garnish.

METHOD :
Wash and soak the yellow matar in hot water for 2-3 hours. Pressure cook with enough water adding salt and turmeric at low heat up to 4 whistles.

Heat oil in a wok and temper with the cumin seeds. Peel, wash, slice the onions and add to the oil. Fry till golden brown.

Add the ginger paste, add rest of the salt and turmeric powder and fry till the raw smell goes. Add the boiled yellow peas, stir well and cover cook at low heat.

In another wok dry roast the cumin seeds, coriander seeds and dry red chillies. Dry grind them in a blender.

After cover cooking the yellow matar for about 20-25 minutes, add the ground spices. Stir and cook for another 1-2 minutes. Switch off.

Add the tamarind juice, mix well. Garnish with chopped coriander leaves, onion and green chillies before serving.

It is actually a Bengali street chat but my mom always served it with luchi.... hence....



3 comments :

  1. Ghugni looks mouth-watering and flavorsome, Soma.

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  2. Yum to this delicious dish made with yellow Peas...nice share, Soma

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