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....
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.. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

An InLinkz Link-up