GHUGNI

GHUGNI is a mouthwatering Bengali street food, precisely famous in the Indian state of West Bengal. Although a street food, it is cooked in the Bengali Homes regular using dried yellow peas. For all such posts there is the same kind of nostalgia attached; the reason why I feed you the same kind of story when it comes to any food related to Bengal, Family or to be precise, related to the Bengali culture itself. Just like the Kulfiwala, a Ghugniwala also used to visit our neighbourhood in the evenings. 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 about 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, in our home or may be in many other Bengali homes too, it was always served with luchi [puffed bread 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 to prove I have learnt a bit from our mother, hence I try to take care of my family, the way she does. 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

Green Chilli : 2 [slitted]
Ginger Paste : 1tbsp

Cumin Powder : 1 tsp

Coriander Powder : 1 tsp
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 : 3-4 tbsp
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%. Better is to pressure cook adding enough water unto two whistles at minimal heat.

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

Heat the oil in a wok, temper it with a bay leaf and 2 pinches of cumin seeds. 

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

Add the slitted green chillies, give a stir. Add the boiled yellow peas, cumin and coriander powders, stir well and cover cook at low heat for 14-15 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 stove 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....