Ghugni | Bengali Chickpea Curry with Coconut
(0)
40 min
Under an hour
Sezamo
Ghugni este un curry emblematic din Bengalul de Vest, pregătit din boabe fragede de năut fierte la foc domol într-un sos aromat de roșii, ghimbir și ceapă, desăvârșit cu bucățele rumenite și crocante de nucă de cocos și mirodenii calde. O mâncare reconfortantă, bogată în proteine vegetale și texturi încântătoare.
Ingredients
Preparation method
Preparing the base and toasting the coconut
In a deep pan or large pot, add 40 g of desiccated grated coconut and toast it over low heat for 2-3 minutes, stirring continuously until golden and intensely fragrant. Remove the toasted coconut onto a plate and set it aside for the end.
In the same pot, heat 30 ml of sunflower oil over medium heat. Add 250 g of white potatoes cut into small cubes (approx. 1-1.5 cm) and brown them for 5-6 minutes until a golden crust forms. Remove the potatoes to a plate alongside the coconut.
Preparing the aromatic sauce and simmering the curry
In the oil remaining in the pot, add 2 pcs of finely chopped yellow onion and sauté for 5 minutes until translucent and golden. Stir in 4 pcs of crushed fresh garlic and 20 g of finely grated fresh ginger, cooking for 1 more minute until they release their aromas.
Chef's tip
For the iconic texture of Kolkata street food, lightly mash a small portion of the chickpeas at the end - the released starch will transform the sauce into a rich, creamy emulsion without the need for flour or cream.
Toasted coconut is the secret to the unmistakable Bengali flavor: add it right before serving to preserve the crunchy contrast with the tender chickpeas.
15 min
Under an hour
