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Ghugni ( bn, ঘুগ্নি, or, ଘୁଗ୍ନି) or ghuguni ( as, ঘুগুনি, or, ଘୁଗୁନି) is a curry made of peas or chickpeas. 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 
In Bihar, green chickpeas or freshly harvested green peas are used for the dish. They are lightly pan fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions. In Bengal, ghugni is made from dry white peas.
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
Ghugni recipe
Bangla Recipe
Indian snack foods Odia cuisine Bengali cuisine Bihari cuisine Legume dishes Vegetarian dishes of India {{india-food-stub
Indian subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...
, especially popular in Eastern India
East India is a region of India consisting of the Indian states of Bihar, Jharkhand, Odisha
and West Bengal and also the union territory of the Andaman and Nicobar Islands. The region roughly corresponds to the historical region of Magadha fr ...
(Indian States
India is a federal union comprising 28 states and 8 union territories, with a total of 36 entities. The states and union territories are further subdivided into districts and smaller administrative divisions.
History
Pre-indepen ...
of Jharkhand
Jharkhand (; ; ) is a state in eastern India. The state shares its border with the states of West Bengal to the east, Chhattisgarh to the west, Uttar Pradesh to the northwest, Bihar to the north and Odisha to the south. It has an area of . It ...
, Odisha
Odisha (English: , ), formerly Orissa ( the official name until 2011), is an Indian state located in Eastern India. It is the 8th largest state by area, and the 11th largest by population. The state has the third largest population of ...
, West Bengal
West Bengal (, Bengali: ''Poshchim Bongo'', , abbr. WB) is a state in the eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabitants within an area of . West Bengal is the fourt ...
), Northeast India
, native_name_lang = mni
, settlement_type =
, image_skyline =
, image_alt =
, image_caption =
, motto =
, image_map = Northeast india.png
, ...
(Indian states of Assam
Assam (; ) is a state in northeastern India, south of the eastern Himalayas along the Brahmaputra and Barak River valleys. Assam covers an area of . The state is bordered by Bhutan and Arunachal Pradesh to the north; Nagaland and Manipur ...
and Tripura
Tripura (, Bengali: ) is a state in Northeast India. The third-smallest state in the country, it covers ; and the seventh-least populous state with a population of 36.71 lakh ( 3.67 million). It is bordered by Assam and Mizoram to the east a ...
) and in Bangladesh
Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...
.
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. It is then served withpuffed rice
Puffed rice and popped rice (or pop rice) are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popu ...
(''kurmura'') and at times with hot onion pakoda or ''bhajiya''.
Ghugni is often served with dhuska, a fermented rice-lentil dish. In Calcutta, ghugni is often eaten with puris
Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or ''b ...
.
Variation
In Bihar, green chickpeas or freshly harvested green peas are used for the dish. They are lightly pan fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions. In Bengal, ghugni is made from dry white peas.
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
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includi ...
ghugni has been described as a "Kolkata
Kolkata (, or , ; also known as Calcutta , the official name until 2001) is the capital of the Indian state of West Bengal, on the eastern bank of the Hooghly River west of the border with Bangladesh. It is the primary business, comme ...
trademark".
See also
*Chhole
Chana masala (, literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called ''c ...
* Bhel
Bharat Heavy Electricals Limited (BHEL) is an Indian central public sector undertaking. It is under the ownership of Ministry of Heavy Industries, Government of India. It is based in New Delhi, India. Established in 1956, BHEL is India ...
References
External links
Ghugni recipe
Bangla Recipe
Indian snack foods Odia cuisine Bengali cuisine Bihari cuisine Legume dishes Vegetarian dishes of India {{india-food-stub