Mangshor Ghugni

With Poila Boishakh just around the corner, I thought I will give my light, vegetarian recipes a skip and post this Mangshor Ghughni.
The photos have been in my drafts for quite some time now ... and I really have no reason why I did not post this still.
What with summer bearing down heavily on us much before the expected time, I seriously doubt any Bengali will cook up a rich, heavy feast to celebrate this first day of the Bengali new year.
But having said that, I know there will be feasts.
And then there is always Unienzyme.

I do not have any intention of eating out in this weather and have decided to stick at home and cook something light and traditional.
For old friends coming by.

This year, my menu for the Bengali New year or Poila Boishakh will be from my blog. Everything that I plan to cook is here on Kitchen-e-Kichu Khonn.

Like this Mishti Polau, this very light Narkel chicken, some bhajas or vegetable fries, a Doi Maach or a kalia with the Rui / Rohu fish, and Aamer chaatni.
For the vegetarians, I will prepare some Koraishutir kochuri ( I have already made and frozen the pur / stuffing ) and this delightful Saunf paneer.
Planning to get some mishti doi from our Bengali shop, if possible.

I am hoping this will be enough.

I had made this Mangshor ghugni sometime back when I had some guests over.
Actually, all I had to do was to put together the already prepared and frozen Chicken keema with a freshly cooked ghugni.
That's all.

I had kept some chopped onions, green chillies , saunth / tamarind chutney and some homemade Aam kasundi on the side for the vegetarians. They loved sprinkling the condiments themselves and playing with the level of spices in different helpings.

For the minced chicken :

Cook the chicken kheema this way.
For the ghugni :

Need :

Dry white peas - 1 cup, soaked over night
Jeera / Cumin seeds - 1 tsp
Whole red chillies - 2, broken
Onion - 1 medium, chopped
Ginger + garlic paste - 1 tbsp, home made
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tbsp
Roasted jeera powder - 1 tbsp
Garam masala powder - 1 tsp
Sugar - to taste
Salt - to taste
Cooking oil - 2 tbsp ( I use mustard oil )

How to :

Boil the matar or the dry peas the way I have done for this recipe.
They should be cooked yet stay almost whole.
Not soft and mushy like I make for the simple, light Ghugni or the Ragda pattice.


In a kadahi / wok, heat mustard oil.
Add jeera + dry red chillies + chopped onions.
Fry till the onions turn reddish.

Add the ginger + garlic paste.
( Remember the chicken kheema will have ginger garlic too. So go easy on this. )
Fry well.

Add turmeric powder + red chilli powder +  sugar.
Fry well till the masala starts to dry up and the raw smell is gone.


Now add the boiled matar / white peas + water and mix well on high heat.
Adjust water + salt.

Cover and simmer for around 5 minutes on low heat.

Remove cover and add the chicken keema and mix well.
Check for salt.

Adjust water, cover and simmer for another 10 minutes till the flavours mix well.

Remove cover, sprinkle red chilli powder, roasted jeera powder + garam masala powder.
Give a mix.

Cover , raise heat, give a boil, switch off heat and let it stand covered for 5 minutes.

Serve hot.

This goes very well with paratha or luchi.

Enjoy!!