Ghugni

Serves     4

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


Directions

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, or use frozen peas)
Put 2 Tbs of oil in a frying pan and put the cumin seeds and let them splutter.
Add green chilies
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 5‐7minutes.
Garnish with coriander leaves and serve hot


Country:
India


Notes and Instructions