During my childhood days, I used to see that Maa cooked everything separately for Thamma(My Grandma),as she was a widow and didnt want to eat any non-veg preparation,didnt even touch them. Not only that Maa prepared her food in a different"Unun"(oven),using completely different cooking utensils which are typically used to cook the vegetarian foods only.So,anybody can highly imagine what type of restrictions were there in my family and later when thamma was died,Maa continued the tradition of cooking the vegetarian dishes for us very often and nevertheless to tell that the taste was just amazing.
One thing, I highly believe that A good recipe and the highest quality ingredients can only be transformed into a beautiful dish once it gets the Midus touch of the cook.Similarly,after my repeated trials I cant still bring the wonderful taste of a dish like Maa.It's the magic of her hand,with which only using very small quanity of simple ingredients ,her all the preparations become heavenly deliciuos,specially in case of the purely vegetarian dishes.I have hardly seen her to use garlic except ,chicken or mutton.
Anyways, I followed her recipe to prepare this "ghugni" or "dry green peas curry" on a Friday, which we maintain as a purely vegetarian day at my home. But during the preparation I faced a small problem. Although as per my mom’s recipe I should have used sliced and chopped coconut, but I found it putrid in my fridge and couldn’t able to use it .So, I decided to use a little coconut milk in place of chopped coconut. I ought to mention that the result was surprisingly good and I would like to prepare it again in the same way.
Here is the recipe:
- Dry Green Peas: 1 cup
- Potato: 1 (medium,diced)
- Coconut Milk: ½ cup
- Ginger paste: 2 tsp
- Cumin powder: 1 tsp
- Cumin seeds: 1/2tsp
- Bay Leaves:2
- Dry Red Chillis: 2 pieces
- Red chili powder; ½ tsp
- Cloves: 2 pieces
- Cinnamon Stick: 1-2
- Garam masala powder: 1/2tsp
- Turmeric Powder:1/3 tsp
- Salt:As per taste
- Sugar: 1/4 th tsp
- Mustard Oil:2-3 tbsp.
- At first soak the dry peas at least for 3-4 hours(over night soaking will be much better).Then use a pressure cooker to boil it with water and little salt.Normally in pressure cooker 2 whistles in medium flame are enough to boil the peas.But be careful so that the peas are not over cooked.
- Now drain the excess water,using a strainer.
- Then wash peel and cut the potato in small cubes.
- Now mix the ginger paste and the cumin powder in 1 tbsp of water and keep it aside for atleast 10 minutes.
- Take a large pan or deep bottom vessel ,add 2 tbsp of mustard oil ,in medium flame add the whole garam masalas,cinnamon stick,cloves and the cardamons.
- Fry them little for 1-2 minutes.
- When the aroma comes out add the cumin seeds,dry red chilli and the cumin seeds.
- When the cumin seeds start to sputter add the potato cubes.
- Fry them with little turmeric powder and salt until golden brown in colour.
- Now add the mixtyre of the ginger and the cumin paste.
- At this time, add salt,a pinch of turmeric powder and red chilli powder.
- Mix all the spices very well in medium flame and cook them until the oil starts to release at the sides.
- Now add the boiled peas and mix thoroughly with all the spices.
- Check the seasoning, add little sugar and the coconut milk.
- Let it come to boil, if needed 1/2 cup of water may be used.
- Check whether the potatoes are properly boiled.
- Cook until your desired consistancy,normally ghugni has a medium thick gravy.
- Adjust the sugar and salt .
- Sprinkle little garam masala powder.
- Garnish it with chopped cucumber,carrot,lime juice and dry roasted masala of your choice.
- Serve it with luchi, paratha or naan,even I like it with puffed rice(muri) also.
Enjoy Your Food..!!!