Karaishutir Ghugni (Chickpea curry)

'Ghugni' is considered to be one of the most  popular dish in the  eastern part of India Specially Bengal. This is a delicious curry made of mainly Chickpeas (Karaishuti)  which goes very well with snacks like Luchi, Samosa and other chaat preparations and it also can be served as main course with Roti, chapatti and Naan.  

Ingredients:

250 gms Chickpea

2 Large Potatoes (Diced)

2 green chilies (Slitted)

1 Onion (Sliced)

1 Onion (Grated)

1 tbsp grated ginger.

4 to 5 clove garlic (minced)

1 Tomato (Chopped)

1 tsp. Cumin seeds.

2 Whole Red chili

1 tsp. Turmeric Powder

1 tsp. Cumin Powder

1 tsp. Red chilli Powder

1 tsp. Chaat masala Powder

1 tsp. Garam masala Powder

Salt (As per taste)

Sugar(As per taste)

Coriander Leaves

Method:

1.Wash chick peas and soaked overnight. Diced Potatoes into medium pieces. Put both of them in a pressure cooker , add 1 tsp. salt and cook them for 8 to 10 minutes (minimum 3 whistles).

2. Heat oil in a pan and fry those boiled potatoes until it becomes yellow. Take it out and keep aside.

3. Heat oil in a large pan and add red chilies and cumin seeds. Now add chopped onion and fry until golden brown. Add grated onion, ginger and garlic. Stir and fry for about 5 minutes. Now add Turmeric powder, cumin powder, red chili powder, salt and little water . Fry again until the oil separates from the masala. 

4. Add chopped tomato and stir for a couple of minute. Now add fried potatoes, boiled chickpeas and chaat masala. Stir for about 5 to 6 minutes in medium flame. Add 1 cup of water, little Sugar and garam masala powder. Cover the lid and let it cook for another 5 minutes in medium flame. When the gravy is  little thick take it out from fire.

  

Finally Garnish with chopped onion and coriander leaves. 

This is one of the favourite dish of my Hubby. So this just for you my dear and I am sending this recipe to Alka of Sindhi Rasoi 'just for you' event. Congrats! Alka for hosting this great event.