Ghugni facts for kids
Ghugni
|
|
| Course | Snack |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh |
| Main ingredients | Black gram, dried yellow peas or dried white peas, Indian spices, Turmeric powder |
Ghugni (Bengali: ঘুগ্নি, Odia: ଘୁଗ୍ନି), also called ghuguni (Assamese: ঘুগুনি, Odia: ଘୁଗୁନି), is a tasty curry. It is made from peas or chickpeas. This popular snack comes from the Indian subcontinent.
You can find ghugni in many parts of India and Bangladesh. It is very popular in Eastern India. This includes states like Jharkhand, Odisha, and West Bengal. It is also loved in Northeast India, in Assam and Tripura.
Making Ghugni
To make ghugni, the peas are first soaked in water. They stay in the water all night. After soaking, the peas are boiled until they are soft.
Next, the peas are added to a special sauce, called a gravy. This gravy has many flavorful ingredients. Some common ones are coconut, ginger, garlic, and cumin. It also often includes tamarind paste and fresh cilantro.
Ghugni is often served with puffed rice, also known as kurmura. Sometimes, people enjoy it with hot onion pakoda or bhajiya. In some places, like Calcutta, ghugni is eaten with puris. Puri is a type of fried bread.
Different Kinds of Ghugni
Ghugni can be made in different ways. In the state of Bihar, people often use fresh green chickpeas or green peas. These peas are lightly fried in mustard oil. They add cumin seeds and green chilies for flavor. This version is not as saucy as other types.
In West Bengal, ghugni is usually made with dry white peas. This version often includes coconut and slices of potato.
Some ghugni recipes even include meat! They might use minced goat, lamb, or chicken. The meat is usually in small pieces. It is added mostly to give the dish a richer flavor. "Mangsher ghugni" is a meat ghugni. It is a famous dish in Kolkata.
