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Ghuguni recipe in Odiya Style
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5 from 5 votes

Ghuguni | Guguni recipe in Odiya Style

Ghuguni or Guguni is a popular side dish served with different dishes in the states of Odisha, Bengal, Bihar. The gravy can be with different varieties of dried peas and potatoes. Here I have served with Chakili Pitha.
Course Main Dish – Gravies
Cuisine Odiya
Keyword Easy Gravy Dish, Easy Side Dish, Potato Gravy
By Cook Method Pressure Cooker, Stovetop
Occasion Kids Lunch Box, Weekend Special
By Diet Healthy Recipes
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 8 hours
Total Time 8 hours 25 minutes
Servings 4 people
Author Srivalli


  • 1 cup White Peas / Yellow Peas (dried)
  • 1 medium Potato
  • 1 cup Onions finely chopped
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Cumin Seeds
  • 1/2 cup Tomatoes
  • Salt to taste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 2 tbsp Cooking Oil
  • 1 Green Chilli finely chopped
  • Coriander Leaves handful


How to make Ghuguni

  • Soak the white / yellow peas overnight or a minimum of 6 hours. When ready to pressure cook, change the water a couple of times. Take peas with enough water, add 1/4 tsp salt, pressure cook for 2 to 3 times.
  • Peel off the potatoes and cut them into pieces. Once the pressure falls, add the chopped potatoes to the peas and pressure cook again for a whistle.
  • While the peas and potatoes are cooling down, heat a nonstick pan with cooking oil.
  • Add the cumin seeds, saute for two mins, then add finely chopped onions. Saute till it turns brown.
  • Now, add ginger garlic paste and mix well. You can add 2 tbsp water for getting it cooked quickly.
  • Add chopped tomatoes along with salt and turmeric powder.
  • Cook for 5 to 7 mins, till you find oil coming out on the sides.
  • Add cumin powder, coriander powder, garam masala, green chilli, red chili powder and combine well.
  • Now, add the boiled white peas and potatoes to it. Mash some of the potatoes to thicken the gravy.
  • Simmer and cook for 5 to 7 mins.
  • Garnish with coriander leaves.
  • Serve hot with Chakuli pithas.
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