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Sunday, July 4, 2010


Preparation Time - 25 mins

Ingredients: Yellow peas (200 gm), potato ( 1 small), tomato ( 1 medium), onion ( 1 medium), ginger-garlic paste ( 1 tsp), cumin seeds (1/5 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), chilli powder ( 1/2 tsp), garam masala powder (1/5 tsp), bay leaf ( 1 no.), oil (2 tsp), coriander leaves, turmeric powder, salt to taste.

Preparation: Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Wait for 2 whistles. Remove and keep aside to cool.
Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.

Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens, then add the potato pieces ,tomatoes, salt and turmeric powder. Fry for about 5 mins. Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil.
Add the garam masala, mix and remove from fire. Garnish with coriander leaves and serve hot.

Facts: Some of the combinations in which Ghuguni is consumed in orissa are idli-chutney-ghuguni, aloo chop-ghuguni, dahi wada-ghuguni.

A platter consisting of ghuguni, aloo chop, pakoda and chicken kasa.

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