Ghugni – Bihari Potato-pea gravy

Today’s special is Bihari Ghugni, a warm, hearty potato-pea gravy that’s easy to make and fantastic with pooris or rotis. This is the way our canteen Bhaiya makes Ghugni and he is from Bihar. Many a days we’ve been wrenched from our excel files by the ghugni aroma that wafts up from the ground floor kitchen to our cubicles on the third floor. We love watching Bhaiya in action especially when he’s making samosas. Once he even let me try making a samosa and I just about finished making the samosa when our boss arrived. I innocently walked out of the kitchen hoping he’d not seen what I was doing. He’d deport me to the canteen kitchen permanently (which I wouldn’t really mind). I was surprised that the ghugni was as simple as he said it was. But the taste is awesome. What’s more, it’s a one-pot pressure cooker gravy that’s quick and easy. Once you dump ‘em all in the pressure cooker, your job is done. While deciding the dishes for this state-wise menu, my most important criterion was that it should meld with our everyday cooking (as much as possible) and my family should be able to enjoy it. This ghugni is all that and more. The authentic version on the internet seems to use black gram but I am happy with the version that my canteen friend gave me. I’d lost my only chance of visiting Bihar when I didn’t make it for a Bihari friend’s wedding in Bihar. I wish I had. Bihar sounds like just the place for a hungry food blogger – litti chokha, kebabs, Rabri Jalebis.. Oh my, love it all. Prep time: 15 minsCooking time: 25 minsServes: 4-5 Ingredients Dried green peas – 1-1/2 cups soaked overnightPotatoes – 2 medium peeled and cubedOnions – 2 medium chopped fineTomatoes – 2 medium pureedGinger garlic paste – 1 tbspRed chilli powder – 1 – 1-1/2 tspCumin powder – ½ tspTurmeric powder – ½ tspGaram Masala powder – 1 tspSalt to tasteWater as necessaryCinnamon stick – 1 inch pieceGreen Cardamom – 2 wholeOil – 2 tsp Method 1.      Rinse dried green peas in 2-3 changes of water. Soak overnight. 2.      Heat oil in a pressure cooker. Add the cinnamon stick and green cardamom. When the cardamom is nice and plump, throw in the rest of the ingredients. Add the chopped onions, ginger garlic paste, soaked...
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