Ghugni - Durga Pujo Special

Ghugni or Ghoogni is a Bengali dish which makes every Bengali hearts go racing. From a phuchka cart to family gatherings, ghugni definitely finds its way in Bengali lives. It can be had just as a chaat (garnished with some chopped onions, cilantro and green chilly) or can be a meal if teamed with 'luchis'.
Ingredients
250gms Yellow Peas (Soaked overnight in water and boiled without salt)
4-5 Medium sized Potatoes (Diced and stir-fried with salt)
4tbsp Grated fresh coconut (optional)
1tbsp crushed ginger
2tsp jeera /cumin seeds
1 bay leaf
2 Medium Onions Paste
Salt (To Taste)
1 pureed tomato
2 tsp chopped green chillies
2 tsp Tamarind pulp
1 tsp jeera/cumin powder
1 tsp dhaniya/coriander powder
½ tsp haldi
1 ½ tsp 'bhaja masala' (Dry roast jeera, coriander and 1 dried red chilly and make a powder of it)
5-6 tsp oil
3 cups boiling water
For Garnish
Chopped cilantro/coriander leaves

Procedure
1. Heat oil in a kadhai/wok.
2. Add jeera/cumin seeds to the heated oil.
3. Add the bay leaf.
4. Once jeera starts to crackle, add the crushed ginger.
5. Cook in low heat till ginger starts to get brown on the edges.
6. Add the onion paste to this along with salt.
7. Once the onions are nicely brown, add the green chillies and stir.
8. Add the tomato puree and cook till done.
9. Add all the dry spices.
10. Mix in the fried potatoes and cooked peas.
11. Add some more seasoning and the tamarind pulp.
12. Mix it thoroughly.
13. Add the boiling water and bring the ghoogni to boil.
14. Once it starts to boil, add the 'bhaja masala'
15. Garnish with cilantro.

Ghugni is all done and ready to be served...Enjoy it piping hot!!!