Vegan Indian Recipe: Ghugni


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Ghugni is a curry made of dried peas typically paired along with potatoes.


2 1/2 cups (380 grams) green peas
1 medium chopped potato (optional)
2 green chilies, choped
2 cloves garlic, finely chopped
pinch of asafoetida
1 1/2 teaspoons (3 grams) cumin seeds
spray oil
salt to taste
2 tablespoons (2 grams) chopped coriander


Wash the green peas and leave on the strainer to remove the extra water. Spray oil lightly in a hot pan. Add cumin seeds. When seeds crackle, add asafoetida, chopped garlic, and green chilies. Mix well and sauté for few seconds. Add green peas and chopped potatoes and mix well. Sauté peas and potatoes for 2 minutes. Add salt. Mix well. Now cover the lid and cook till peas and potatoes get tender on low medium flame. It takes about 8-10 minutes to cook the peas. Now add chopped coriander and serve hot.

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