This recipe is very similar to the previous one, but has a few additions and comes from Bihar. Ghugnis, made out of small red chickpeas, regular beige chickpeas, fresh green chickpeas, and fresh green peas, are breakfast food for many vegetarians in Uttar Pradesh and Bihar. They are eaten with flatbreads such as chapatis, parathas, or puffed fried breads. They can also be eaten as a snack. In Bihar, they are sometimes served with crisped, flattened rice.
If you have a boiled potato sitting in your refrigerator, this is the time to use it up. Otherwise, boil one and let it cool off before peeling and cutting it.
SERVES 4
• 2 tablespoons olive, peanut, or mustard oil
• ½ teaspoon whole cumin seeds
• 1 medium onion, peeled and chopped
• 1 tablespoon peeled and finely grated fresh ginger
• 1–3 fresh hot green chilies, finely chopped
• ¼ teaspoon ground turmeric
• 2⅓ cups peas, parboiled and drained if fresh, defrosted under running water if frozen
• 1 medium waxy potato (about 4–5 oz), boiled, peeled, and cut into ¾ inch dice
• 1 teaspoon salt, or to taste
• Freshly ground black pepper
1. Put the oil in a medium, preferably nonstick pan, and set over medium heat. When hot, add the cumin seeds and let them sizzle for 10 seconds. Add the onions, then stir and fry for about 5–6 minutes or until the onions are soft.
2. Add the ginger, green chilies, and turmeric and stir for a minute. Add the peas, potatoes, salt, and pepper and stir for 2–3 minutes, sprinkling with a little water if the peas get too dry.
