The word ‘Ghugni’ reminds me of my school days when we used to buy ‘Ghugni’ from the ‘Ghugniwala’ outside our school gate after school. That yellow coloured ‘Ghugni’ topped with some chaat masala, chopped coriander and chopped onion used to taste heavenly! ‘Ghugni’ is very popular in Bengali cuisine and served as snack or as breakfast with some ‘pow’. This can be made in vegetarian as well as non-vegetarian version. This particularly recipe is favourite at my home for some special occasions and used to be served with ‘Luchi’. It can be cooked with the minced mutton or minced chicken. Though I feel it tastes better with small boneless pieces of mutton rather than ‘keema’ or minced mutton. A cup of Masala Tea and ‘pao’ (bun) makes it a perfect evening snack.
- Boil soaked yellow peas with little salt with enough water in a pressure cooker. Do not over boil.
- Heat oil in a kadai or wok once oil is ready add the potato pieces. When the color of potato starts to change into golden yellow keep them aside.
- Splutter cumin seeds in same oil. Add bay leaf, whole garam masala and red whole chillie. Sauté for few seconds. Once they are aromatic chopped onion and minced mutton or chicken. Add a little salt cover and let it cook for few minutes.
- Next add onion paste, ginger paste, garlic paste and tomato puree. Cook until raw smell goes off and oil starts to appear on sides.
- Now add all the dray masala except garam masala. Add 3-4 tsp of water and sauté again till oil separates.
- Next add fried potatoes and boiled peas.
- Add sugar. Adjust salt. If required add a little water. The consistency would be nether too thick nor too runny. Simmer and let it cook for 5-6 minutes.
- Add garam masala powder and ghee (optional).
- Serve hot with chopped onion and chopped coriander leaves.