.svg)
Ghugni
 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]
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]
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]
References[edit]
- ↑ 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]
 | This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it. |
  |