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How to make Bengali Niramish Ghugni for Bijoya Doshomi - 2

Niramish Ghugni | Bengali Ghugni without onion and garlic

White peas that is , matar, is cooked without onion and garlic for a special Bijoya aDashami platter.
Prep Time 10 minutes
Cook Time 1 hour
passive time 6 hours
Course Appetizers, Main Course, Vegetarian
Cuisine Bengali, Indian
Servings 6

Ingredients
  

  • 250 gms white peas matar
  • 1 tsp turmeric powder
  • 1 large potato
  • cup chopped coconut
  • 2 nos dried bay leaf
  • 2 nos dried red chilies
  • 2 nos split green chillies
  • 4 nos cloves
  • 3 nos green cardamom
  • 1 inch cinnamon stick
  • Pinch of heeng/ asafoetida
  • ½ inch freshly grated ginger
  • 1 medium-size tomato
  • 1 tsp red chilli powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • ½ tsp sugar
  • 1 tbsp ghee
  • 2 tbsp ketchup
  • ½ tsp bhaja moshla recipe link in the post above
  • 2 tbsp mustard oil
  • salt to taste

Instructions
 

  • Wash and soak the peas overnight. If you have run out of time, then soak the peas in boiling hot water for one hour at least.
  • After that, add salt and turmeric powder and boil the peas in a saucepan. The peas should be soft but holding shape and firm.
  • Don't discard the water, we will use it for the gravy.
  • Finely chop the tomato. Peel the potato and cut it into small cubes.
  • In a heavy-bottomed stockpot/saucepan or a wok, heat mustard oil. Lightly fry the coconut pieces and keep them aside.
  • In the same oil, fry the potatoes to give them a bit of colour and take them out and set aside.
  • In the same oil (you can add a little more oil, if required), add dried bay leaf, dried red chillies and a couple of split green chillies.
  • Then add the cardamom, cinnamon and cloves and let them brown a little.
  • Immediately, add heeng and then the freshly grated ginger. Stir fry for a few seconds and then add the fried potatoes. Add the chopped tomatoes and the rest of the powdered spices.
  • Sprinkle some water and fry over medium to high heat for four to five minutes.
  • Then sprinkle a little more water, cover and cook the potatoes till they have softened and the tomatoes have softened as well. Add the fried coconut.
  • Then add the boiled peas along with all the water. If there is too much water, let the water evaporate. Since this is of thick consistency.
  • Add sugar and ketchup. Ketchup is not traditionally used but my aunt makes it with ketchup and it tastes fabulous.
  • Keep boiling till it has reached the desired consistency. Adjust the salt and add ghee and more chopped green chillies.
  • Finally sprinkle bhaja moshla and serve hot with ginger julienne and chopped onions if you want to.
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