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Features for "Mangshor Ghugni"
Served as main course. Non-vegetarian dish. Speciality: A cuisine for Durga Puja / Sharodiya festival
Ingredients for "Mangshor Ghugni" (Click here for measurement conversion) Yellow peas, 200 gms
Boneless small Mutton pieces, 250 gms
Turmeric powder, 1 1/2 Tablespoons
Cumin powder, 1 Tablespoon
Large onions, chopped, 2 nos
Cloves & Garlic, 4 each
Ghee, 2 Tablespoons
Ginger paste, 2 Tablespoons
Salt to taste
Bay leaves, 2
Red chilli powder, 1 Tablespoon
Garam Masala powder, 2 Tablespoons
Method for "Mangshor Ghugni"
Soak the peas overnight. Boil in sufficient water with one pinch baking soda. Boil the meat pieces till tender. Keep the juice formed from boiled meat water, if any. Heat ghee in a pan and fry the chopped onions till golden brown. Make a smooth paste of turmeric, cumin powder, ginger and garlic. Add to the onions and sauté for some time. Mix the boiled gram and mutton pieces and simmer for 5 minutes. Add bay leaves and chilli powder. Stir well. Now add the garam masala powder and mix well. Add the remaining ghee and simmer. Serve hot.
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