Koraishutir Ghugni

I haven't yet made Koraishutir Kochuri this season. Which means I have to make my peas offering with a peas-y alternative.

This is a green peas ghugni, something which can pass off an evening snack or as a brunch with phulko luchi.

Ingredients for Koraishutir/Green Peas Ghugni are:

500 grams shelled peas (frozen or fresh)
2 medium size potatoes, peeled and cubed
1 large red onion, finely chopped
1 tablespoon ginger paste
2 medium ripe red tomatoes, chopped
Half teaspoon cumin seed
Half teaspoon garam masala powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
Half teaspoon black pepper powder
1 small stick of cinnamon
1 cardamom
2 cloves
2 bay leaves
Half cup fried onions, crushed
2-3 tablespoons mustard oil
Sugar
Salt

Heat oil in a pan and sauté the cubes of potatoes till they are lightly browned. Remove with a slotted spoon and keep aside.

In the remaining oil, add the cumin seeds, bay leaves, cloves, cardamom and cinnamon. Immediately add the chopped onions.

On a low heat-medium heat, sauté the onions till they are lightly red in color. Add the ginger, tomatoes, red chili powder, black pepper powder, turmeric, garam masala powder, salt and half a spoon of sugar. Sweat the onions with the spices and tomatoes till they are cooked. Keep it covered. This should take about 6-8 minutes.

Once this mixture is cooked, add the green peas and the sautéed potatoes.

Add half a cup of water, cover and cook the peas for 5-6 minutes. The peas and potato will release some moisture of their own, make sure you don’t overcook them and make them mushy.

Now add the crushed fried onions to the ghugni and mix well. Do a taste check and see if it has the right balance of everything.

Have the Green Peas Ghugni on its own as a snack or team it up with some luchi or parotha. Some of you may even like to top it with some muri/puffed rice and enjoy it with some hot chai.