GHUGNI

GHUGNI....the lip smacking street food of Kolkata is so popular for decades 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 the kinds of our mother. However, I feel the daddy of the house was not bothered with such trivial issues but he too did not like outside food much. In short, the story is, in those days at every middle class neighbourhood, these vendors would flock in....we would get distracted and our mother particularly 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. She kept her words 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[pooris made of refined flour]. I remember this was our breakfast on many a Sundays and on my birthdays..... "luchi, ghugni, dum aloo, mutton or chicken, kheer, roshogolla" would usually be the menu, only the cake & roshogolla, sandesh, fruits were store bought. 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 do I wish to support and keep alive the street food culture which this day is facing tough competition from the big giants.

INGREDIENTS :

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

METHOD :
Wash and soak the yellow matar in water for 4-5 hours. Take in a vessel and boil in enough water adding salt and turmeric at low heat, covered 80-85%.

Dry roast 1/2 tsp cumin seeds, 1/4tsp coriander seeds, 2 dry red chillies and blend to a coarse powder.

Heat oil in a wok and temper with a bay leaf & 2 pinches of cumin seeds. Add the ginger paste, little salt & turmeric and fry for a minute or two.

Peel, wash, slice the onions and add to the wok. Fry till golden brown.

Add the slitted green chillies, give a stir.

Add the boiled yellow peas, stir well and cover cook at low heat for 10-12 minutes.

Thereafter, remove the cover add the ground spices. Stir and cook for another 3-4 minutes.

I had soaked a tsp of tamarind pulp in a small bowl of water for 1/2 an hour, squeezed the pulp well to get the juice.

Switch off the gas and add the tamarind juice to the wok now, mix well.

Garnish with chopped coriander leaves, onion and green chillies before serving.

It is actually a Bengali street chat but our mother always served it with luchi; hence....