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'''Ghugni''' ({{lang-bn|ঘুগ্নি}}, {{lang-or| | '''Ghugni''' ({{lang-bn|ঘুগ্নি}}, {{lang-or|ଘୁଗ୍ନି}}) or '''ghuguni''' ({{lang-as|ঘুগুনি}}, {{lang-or|ଘୁଗୁନି}}) is a curry made of peas or chickpeas.<ref name=":0">{{Cite journal|last=Singh|first=Usha|title=Ethnic Fermented Foods of Bihar and Jharkhand|journal=Ethnic Fermented Foods and Beverages of India: Science History and Culture|pages=113|via=Springer Nature}}</ref> 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]].<ref name=":1">{{Cite book|last=Kapoor|first=Sanjeev|title=How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen|publisher=ABRAMS|year=2011|isbn=9781613121351}}</ref> | ||
[[File:Bread and ghugni in Kolkata.jpg|thumb|Ghugni with bread, popular as breakfast in [[Kolkata]], [[West Bengal]].]] | [[File:Bread and ghugni in Kolkata.jpg|thumb|Ghugni with bread, popular as breakfast in [[Kolkata]], [[West Bengal]].]] | ||
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== Variation == | == Variation == | ||
[[File:Ghugni of West Bengal, made from dry white peas.jpg|thumb|Ghugni of [[West Bengal]] (with coconut and potato slices), made from dry white peas.]] | |||
In Bihar, green chickpeas are used for the dish.<ref>{{Cite book|last=Kumar|first=Prasanjeet|title=The Ultimate Guide to Cooking Vegetables the Indian Way|last2=Kumar|first2=Sonali|publisher=CreateSpace Independent Publishing Platform|year=2016|isbn=9781537268132}}</ref> In Bengal, ghugni is made from dry white peas.<ref>{{Cite book|last=Roy|first=Dayeeta|title=The Gift of Life: Family, Friends, Food & Fun|publisher=Partridge Publishing India|year=2014|isbn=9781482842913}}</ref> | In Bihar, green chickpeas are used for the dish.<ref>{{Cite book|last=Kumar|first=Prasanjeet|title=The Ultimate Guide to Cooking Vegetables the Indian Way|last2=Kumar|first2=Sonali|publisher=CreateSpace Independent Publishing Platform|year=2016|isbn=9781537268132}}</ref> In Bengal, ghugni is made from dry white peas.<ref>{{Cite book|last=Roy|first=Dayeeta|title=The Gift of Life: Family, Friends, Food & Fun|publisher=Partridge Publishing India|year=2014|isbn=9781482842913}}</ref> | ||
Latest revision as of 13:08, 3 June 2022
 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) or ghuguni (Assamese: ঘুগুনি, Odia: ଘୁଗୁନି) 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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 Singh, Usha. "Ethnic Fermented Foods of Bihar and Jharkhand". Ethnic Fermented Foods and Beverages of India: Science History and Culture: 113 – via Springer Nature.
- ↑ 2.0 2.1 Kapoor, Sanjeev (2011). How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS. ISBN 9781613121351.
- ↑ Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.
- ↑ Dasgupta, Minakshie; Gupta, Bunny; Chaliha, Jaya (1995). The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace. Penguin Books. p. 371. ISBN 9780140469721.
- ↑ Kumar, Prasanjeet; Kumar, Sonali (2016). The Ultimate Guide to Cooking Vegetables the Indian Way. CreateSpace Independent Publishing Platform. ISBN 9781537268132.
- ↑ Roy, Dayeeta (2014). The Gift of Life: Family, Friends, Food & Fun. Partridge Publishing India. ISBN 9781482842913.
- ↑ "Ghugni: The Iconic Street Side Snack Bengal Can't Do Without". NDTV Food. Retrieved 2 October 2020.
- ↑ Bhattacharya, Rinku. "Try ghugni instead of chili". Poughkeepsie Journal. Retrieved 2 October 2020.
- ↑ "Ghungi – Brown Chickpeas Snack". With A Spin.
External links[edit | edit source]
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