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BM #135 Week 2 Day 2 -
A few months back, my friend shared an authentic Odiya recipe for Chakuli Pitha and Ghughni as that is apparently a classic combination in their families.
Now I got the opportunity to showcase Ghughni as it is a versatile dish which pairs well with many flatbreads.
The onion and garlic are optional in this recipe but I used them when I made it.
Recipe Source Padma
Ingredients -
Ingredients -
White Vatana 1 cup
Salt and Turmeric as needed
Onion finely chopped 1/2 cup (Optional)
Ginger-Garlic-Green Chili paste 1 tsp
Tomatoes finely chopped 1/2 cup
Coriander Powder 1 tsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Kala Jeera 1/4 tsp, Saunf 1/2 tsp and Asafotida)
Coriander leaves finely chopped for garnish
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Method Of Preparation -
Wash and soak White Vatana for 5-6 hours. Pressure cook until cooked through along with salt and turmeric. Set aside.
In a heated heavy bottomed pan, add oil, cumin, saunf and kala jeera. After the cumin seeds pop, add onions if using, saute until they are translucent.
Add in ginger-garlic-green chili paste, tomatoes, salt, coriander powder and turmeric. Allow the tomatoes to become mushy.
Add in the boiled vatana and adjust the consistency of the gravy by adding water and allow it to boil and thicken.
Sprinkle roasted jeera powder after the gravy is ready. Remove from heat and garnish with chopped coriander leaves.
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