Apr 16, 2016

N For Narkel er Niramish Ghugni

My recipe for final day of this week with the alphabet N from Bengali cuisine is a Ghugni. Ghugni is a favorite street food in Bengal. There are many variations of this recipe but the main ingredient is white peas and potato. In original recipe contains onion and ginger garlic paste and tomato. My today recipe is a niramish( pure vegetarian and no onion and no garlic recipe) with a twist of coconut. Those chopped and crispy fried coconut pices makes this Ghugni more delicious. If you like you can add chopped onion on top of the ghugni and enjoy this as a snack or serve with hot luchis or puris.
So lets check the recipe....
 photo narkel er ghugni.jpg Recipe adopted from Homemaker's Diary
INGREDIENTS:--
Dry white peas -- 1 cup
Potato  --   2 medium
Ginger paste  --  2 tea sp
Cumin powder  ---  1 tea sp
Cumin seeds  --- 1/4 tea sp
Green chillies  ---  2 slit
Coriander powder --- 1 tea sp
Turmeric powder --- 1/4 tea sp
Kashmiri red chilli powder  -- 2 tea sps
Bay leaves -- 2
Cloves --- 2
Cardamom  --- 2
Cinamon --- 1 inch stick
Sugar  ---   1 tea sp
Salt  --- 3/4 tea sp
Sugar  ---  1 tea sp
Garam masala powder -- 1/4 tea sp
Fresh coriander leaves chopped  1 tab sp for garnishing
METHOD:---
1. Soak dry peas overnight in enough water.
2. Boil soaked peas with little salt till soft or cook in a pressure cooker for 4 whistles. Remove from heat and set a side.
4. Mix ginger paste, coriander powder, cumin powder, k.chilli powder with 1/4 cup water and set a side.
5. Cut the potato in to small cubes and fry in the hot oil till they turn in to golden, remove and set a side.
6. Fry coconut pieces in the same oil till golden and set a side.
7. In the same oil add cinamon, cardamom, cumin seeds, cloves, bay leaves let them splutter, add slit green chillies, potato cubes and masala mixture and keep frying in a low heat till oil separate from the masala.
8. Now add boil peas and turmeric powder, salt to taste mix well to combine every thing, check the seasoning and adjust and bring to a boil in a low heat.
9. Add fried coconut pieces check the gravy and if require add more water. this will be a thick gravy so check and add water accordingly.
10. cook for five minutes so that peas will soak all the flavors and potatoes will cook properly, add sugar and garam masala mix well and switch off the heat..
Garnish with chopped coriander leaves and chopped coconut pieces and onion pieces if you like..
Serve with Luchi's or bread toast or parathas
Note:-- instead of garam masala you can add Bengali bhaja masala for better flavor.. 


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14 comments:

Pavani N said...

I tried this too and it was sooooo yummy. Love your niramish version.

vaishali sabnani said...

All Bengali curries have a amazing flavor, lived this one too . Super choice for the alphabet .

Gayathri Kumar said...

That is a nice onion, garlic less version of gughni. Looks so tasty..

Suma Gandlur said...

Love this onion-garlic free version of ghugni. Sounds flavorful and yummy.

Usha said...

Niramish version of ghungi looks very nice.

Nalini's Kitchen said...

I tried this one some time back after seeing it in a T.V show,we all loved it..This no onion garlic version sounds inviting..

Srividhya Gopalakrishnan said...

I bought white peas during navratri for preparing sundal and I still have loads of them. Now I know what to do. Love the curry with potato.

Priya Suresh said...

Omg this niramish ghugni looks absolutely fantastic, i can simply have this dish just like a snack.

Sapana Behl said...

Narkel ghugni looks mouthwatering Padma.Love the no onion garlic version.

Harini-Jaya R said...

Love the no onion-no garlic version. Sounds very flavorful

Amara Annapaneni said...

Love the ghugni, it looks delicious and flavorful:)

Smruti Shah said...

Loved the ghugni recipe. Such a simple yet flavorful recipe!!

Sandhya Ramakrishnan said...

I have made the regular ghugni and your niramish version looks fabulous. I am going to try this for days when we can't have onions and garlic.

Chef Mireille said...

lots of spices used - must be delicious