News India Live, Digital Desk: Be it the cold of December, the warmth of the quilt and a cup of ginger tea in your hand… the only thing missing is a ‘spicy companion’. And in this season, there can be no better companion than fresh green peas. If you belong to Uttar Pradesh (UP) or Bihar, then you will definitely be aware of the taste of ‘Ghugni’. It’s the ‘national breakfast’ there! But if you have not tasted it yet, then today we are going to tell you the easiest and indigenous way to make it. This recipe not only tastes good, but is also very light and beneficial for health. So let’s know how to make it. Essential Ingredients: You don’t need too many fancy things to make this, everything is available in your kitchen: Fresh green peas: 2-3 cups (peeled) Green chillies: 2-3 (finely chopped) Ginger: 1 inch piece (finely chopped or grated) Cumin: 1 teaspoon Asafoetida: a pinch (for digestion and Necessary for aroma) Lemon juice: as per taste Coriander: a lot Oil: 1 tablespoon (if possible take mustard oil only) Salt: as per taste Easy method to make (Method): Step 1: Apply tempering. First of all heat oil in a pan. Mustard oil is best for UP taste, let it heat well. Now reduce the flame and add cumin seeds in it. As soon as the cumin seeds start crackling, add asafoetida, finely chopped green chillies and ginger. Fry for 30-40 seconds so that the rawness goes away. Step 2: Entry of PeasNow add washed fresh green peas in the pan. Stir it with the spices for a minute. Add salt as per taste in it. If you wish, you can add a little (a pinch) of turmeric, although the real Ghugni tastes green without turmeric. Step 3: Let it cook on low flame. Now cover it with a lid and reduce the flame to very low (Sim). Fresh peas cook very quickly. Let it cook in its own water and steam for 5 to 7 minutes. Stir once or twice in between so that the peas do not burn. Step 4: That special twist. When the peas are cooked and all the water dries up, turn off the gas. Now it’s time to put life into it. Squeeze lemon juice on top and add lots of finely chopped coriander. How to serve? Take it out in a hot bowl. If you wish, you can sprinkle some ‘roasted cumin powder’ on top. Serve it with Chura (Poha) or hot tea/coffee. Believe me, after eating this you will forget the samosas and kachoris of the market! A small tip: Always use sweet and raw peas only, frozen peas do not have that real “scentiness” which winter peas have.
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