Ghugni (Template:Lang-bn, Template:Lang-or) or ghuguni (Template:Lang-as, Template:Lang-or) is a curry made of peas or chickpeas.[1] Different variations of the dish use different types of peas or chickpaes, such as black gram, green peas, or white peas. It is a snack native to the Indian subcontinent, especially popular in Eastern India (Indian States of Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura) and in Bangladesh.[2]
Preparation
The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.[2]
It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya.[3]
Ghugni is often served with dhuska, a fermented rice-lentil dish.[1] In Calcutta, ghugni is often eaten with puris.[4]
Variation
In Bihar, green chickpeas are used for the dish.[5] In Bengal, ghugni is made from dry white peas.[6]
Some versions include meat, such as goat or even lamb or chicken. The meat is usually minced or in bite-sized pieces, mostly for flavoring. "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".[7][8] It is a common food throughout Bangladesh, especially during Ramadan.[9]Template:Unreliable inline
See also
References
- ↑ 1.0 1.1 Ethnic Fermented Foods of Bihar and Jharkhand. Ethnic Fermented Foods and Beverages of India: Science History and Culture.
- ↑ 2.0 2.1 How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen{{#if:Kapoor|, Kapoor}. ABRAMS(2011). ISBN 9781613121351
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedMajumdar 2013 p. 87 - ↑ The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace{{#if:Dasgupta|, Dasgupta}. Penguin Books(1995). ISBN 9780140469721
- ↑ The Ultimate Guide to Cooking Vegetables the Indian Way{{#if:Kumar|, Kumar}. CreateSpace Independent Publishing Platform(2016). ISBN 9781537268132
- ↑ The Gift of Life: Family, Friends, Food & Fun{{#if:Roy|, Roy}. Partridge Publishing India(2014). ISBN 9781482842913
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedfood.ndtv.com - ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedpoughkeepsiejournal.com - ↑ Cite error: Invalid
<ref>tag; no text was provided for refs namedwithaspin.com