I will discuss the recipe of the simplest matar (peas) ghoogni here.
You will need: a bowlful of fresh or frozen peas (no canned variety), one medium-sized potato, cubed; one medium-sized onion, chopped; half a teaspoon of crushed ginger (adrak); a couple of green chillies, chopped; two pinches of turmeric (haldi); half a teaspoon of cumin seeds; two tablespoons of oil; pepper and salt.
- Heat the oil in a frying pan.
- Add the cumin seeds to the hot oil.
- When the cumin splutters, put the onion, the ginger, and the green chillies in the oil.
- Saute the mixture for two minutes.
- Add the turmeric.
- Saute the mixture on medium heat for five-ten minutes.
- Put the peas in the pan.
- Add the salt and pepper.
- Keep stirring till the potato is cooked.
- Serve hot with rotis, puris, or fried chuda (flat rice, chivda, chiwda, poha, avalakki).
This dry ghoogni is served with fried chuda as an evening snack. Let's see how you can make the fried chuda. You will need: a bowlful of flat rice (any variety); one green chilli, finely-chopped; a 1-cm cube of ginger, crushed; a tablespoon of oil, preferably ghee (clarified butter); and salt.
- Heat the oil in a frying pan.
- Add the chilli and the ginger to the oil.
- Saute for a few seconds.
- Add the chuda.
- Saute the mixture till the chuda starts turning golden.
- Take the chuda off the heat and spread on a kitchen napkin.
This can also be preserved for days if kept in an airtight glass jar.
If you are going to eat it immediately, you can spice up the chuda by adding chopped onions to the chilli and ginger while frying.
Personally, I love the ghoogni with plain fulkas or rotis.
