By Moumita Paul
Ghugni is a most popular bengali street food, this dish is made with motor(matar) korai dal or whole white peas and aloo. Soaked & boiled peas & aloo cooked in a masala based gravy is ghugni. Served as bengali snack or side dish with luchi(bengali poori), moori(muri), or pauruti(bread).
Soak ghugni motor/Matar/white peas for 8-10 hrs. Put the soaked matar in pressure cooker with aloo(cut into small cubes) and salt until matar gets soft.
Dry roast cumin seeds, coriander seeds, bay leaves, and dry red chillies, cool them down and blend until forms a fine powder. Bhaja masala is ready for bengali ghugni.
To make ghugni'r masala, blend tomato, garlic cloves, ginger, and green chillies together, make a smooth paste.
Heat a pan with oil, sauté with bay leaves and cumin seeds and fry the onion(finely chopped) until golden. Add the masala paste(prepared for ghugni) into the pan.
When the oil get separated from the masala, add the boiled peas and potatoes to the pan. Cook until the peas and potatoes infused into the spices.
Sprinkle garam masala, bhaja masala and chopped coriander over the gravy. Mix it well. Bengali Ghugni is ready, serve this dish as evening snacks or with luchi(bengali poori), moori or pauruti.