Ghugni Recipe | Odia Matar Curry

Ghugni Recipe or Ghuguni is part of the popular 'Dahibara-Ghuguni-Aludum' dish available on the streets of Odisha. This dish is so popular that they eat it for all meals. As a chaat, they serve it with Alu dum and Ghuguni topped on the Dahi Bara.

Bara Ghuguni is an authentic and popular snack of Odisha, while they serve Ghuguni with Chakuli Pitha for Breakfast. And they also enjoy this combination in style! Odia Matar Curry is a gravy dish that you can serve with Chakuli Pitha for Breakfast or with Dahibara along with Alu Dum as a complete meal for any time or as the popular Odia Snack Bara Ghuguni.

I have another recipe for this Ghuguni paired with Chakuli Pitha. As with any recipe, there are so many recipes to make this delicious gravy. As part of the 'Dahibara-Ghuguni-Aludum' I had showcased it as Breakfast Thali for my Thali Theme. However, you can get to enjoy this street food throughout the day on the streets of Odisha.

Odia Ghuguni Recipe is a curry featuring white/ yellow peas or chickpeas. Ghugni or Ghuguni is also served with Bara or Vada as a snack.

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Step by Step Pictures for making Ghugni Recipe

Cooking Peas

Wash and soak the yellow peas overnight. When ready to cook, change the water a couple of times and pressure cook for at least 3-4 times or until done. Let the pressure fall down. You can also pressure cook the peeled potatoes along with peas. Remove the boiled potatoes and cube them into smaller pieces.

For the Gravy

Heat a nonstick pan with oil, temper with bay leaf, cumin seeds, finely chopped onions, and saute until the onions change colour.
Now add the ginger-garlic paste and mix well.
Add chopped tomatoes and combine everything well.
After a few minutes add all the spice powders along with salt.

Let the tomato turn mushy with the spices powders being cooked well.
Add a cup of water and let the gravy start to boil.
Add the boiled peas, potatoes, check for consistency, and add water as required.
Bring to a boil and cook on high flame for 5 mins.
Simmer and let the gravy get cooked. Takes about 10 mins.
Finally, add the garam masala and chopped coriander leaves.
Serve this Ghuguni along with Bara or with Pitha for a delicious side dish.

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5 from 2 votes

Ghuguni Recipe | Odia Matar Curry

Ghuguni is part of the popular 'Dahibara-Ghuguni-Aludum' dish available on the streets of Odisha. This dish is so popular that they eat it for all meals. As a chaat, they serve it with Alu dum and Ghuguni topped on the Dahi Bara.

Course Main Dish – Gravies

Cuisine Odiya

Keyword Easy Gravy Dish, Vegan Gravy

By Cook Method Pressure Cooker, Stovetop

Occasion Evening Snack

By Diet Vegan

Dish Type Gravy Side Dishes

Prep Time 15 minutes

Cook Time 20 minutes

Soaking Time 8 hours

Total Time 8 hours 35 minutes

Servings 4 people

Author Srivalli

Ingredients

For the Ghuguni

• 1.5 cup Yellow Peas / White Peas dried
• 1 medium Potato
• A Pinch Baking Powder optional
• A Pinch Turmeric Powder
• Salt to Taste

For Gravy

• 1 small Tomato
• 1 medium Onion
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Cumin seeds
• 1/4 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red Chilli Powder
• 1/4 teaspoon Garam Masala Powder
• 1 Bay Leaf
• 2 teaspoon Cooking Oil
• Handful Coriander Leaves
• A Pinch Turmeric Powder
• Salt to Taste

Instructions

Cooking Peas

• Wash and soak the yellow peas overnight. When ready to cook, change the water a couple of times and pressure cook for at least 3-4 times or until done. Let the pressure fall down. You can also pressure cook the peeled potatoes along with peas. Remove the boiled potatoes and cube them into smaller pieces.

For the Gravy

• Heat a nonstick pan with oil, temper with bay leaf, cumin seeds, finely chopped onions, and saute until the onions change colour.
• Now add the ginger-garlic paste and mix well.
• Add chopped tomatoes and combine everything well.
• After a few minutes add the spice powders along with salt.
• Let the tomato turn mushy with the spices powders being cooked well.
• Add a cup of water and let the gravy start to boil.
• Add the boiled peas, potatoes, check for consistency, and add water as required.
• Bring to a boil and cook on high flame for 5 mins.
• Simmer and let the gravy get cooked. Takes about 10 mins.
• Finally, add the garam masala and chopped coriander leaves.
• Serve this Ghuguni along with Bara or with Pitha for a delicious side dish.

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