In Kolkata it’s usual to hear the shrill “ehhhhhhhhh ghuggggniiiiiiiiiii” call in the winter evenings as the ghuniwala the moving ghugni vendor roams the street selling his super hot freshly made ghugni. All that is needed is to open the windows in the cold winter and a call out to him “dada edike”.
If you are too far for “dada edike” then make your own . Here’s how
- 1 cup yellow peas soaked overnight
- 2 medium sizes potatoes cut into cubes
- 1 onion finely chopped
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 1 medium tomato finely chopped
- 5/6 green chilies finely chopped
- A handful of chopped coriander greens
- 2 tbsp coconut slices
- Turmeric powder
- Chili powder
Dry roast and make a powder of the following spices
- Coriander seeds - 2 tbsp
- Cumin seeds - 3 tbsp
- Dry red chilies - 10-12
- Boil the pre soaked yellow peas in a pressure cooker with a pinch of turmeric and salt. Do not over boil the peas.
- In a pan heat oil and fry the potato cubes. Remove and keep them aside. Add the chopped onion and fry till golden brown. Now add chopped tomato and cook it on medium heat till they are mushy. Add ginger garlic paste, chili powder, turmeric powder and sauté for a while.
- Add the boiled peas, potato and coconut slices and mix it well with all spices. Once done add water along with salt and sugar.
- Check the seasoning and adjust it accordingly.
- Boil for another 5-10 mins, By this time the gravy becomes thick.
- Garnish with chopped onion, green chilies and coriander greens.
- Sprinkle dry spice powder and serve it piping hot with a dash of lemon juice.
Note: Soak the dry peas in a bigger container to accommodate expansion.