Ghugni (Pea Curry from Odisha/Orissa)
Oriya Cuisine Recipe
MY RATING - 8/10
Ingredients:
- 2 medium sized potatoes boiled, pealed and sliced into medium dices
- 2 cups of dried peas soaked overnight in water
- 3 small tomatoes sliced into small pieces
- 1 small red onion
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 cardamoms
- 1 tsp of cumin seeds
- 2 small pieces of cinnamon
- 3-4 cloves
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- Fresh coriander leaves
- Red chilli powder to taste
- 2 Green Chilies
- Turmeric powder
- 2-4 tsp cooking oil
- Salt to taste
Method:
- Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water
- Boil the soaked peas with some salt till soft (You can pressure cook the peas)
- Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter
- Add green chillies
- Add the masala paste prepared earlier
- Fry them till light brown
- Add turmeric powder, cumin powder, coriander powder
- Add finely chopped tomatoes and fry them till they are soft
- Add diced potatoes and boiled peas, little water and salt and cook for 5-7mts
- Garnish with coriander leaves and serve hot
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