Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
The other day I had to satisfy different tastes and requests. My 14 year old wanted anything different and tasty not the usual dal rice stuff. My hubby dear was okay with anything. I also had rice cooked for lunch to contend with. Since I was unwilling to stick it in the fridge for tomorrow I decided to make biryani. The cooking of this biryani was up the right up the Mad Scientist’s Kitchen street, but very tasty.
For 3 cups of cooked rice 3 med. Onions 4 cloves garlic ½ in. Ginger 1 green chilli A handful of coriander 2 med. Tomatoes pureed 2 cups vegetable like cauliflower, carrots, and peas cubed 4 Boiled eggs, cut into halves or quarters
5 corns pepper 1 in. Stick of cinnamon 3-4 cloves 1 tsp jeera 1 tblspn oil 2 tblspn curds ½ tsp haldi Salt to taste
- To put the whole thing together grind onion, garlic, ginger, green chilli and coriander to a fine paste in the chutney pot of your mixer.
- Heat oil add the jeera when it becomes blackish add pepper, cinnamon, cloves. Be careful as the whole thing is going to splutter quite viciously.
- Add the ground onion paste and fry on low flame till it well done.
- Add the tomato puree, haldi and fry till the oil come out. (This happens when the mixture dries up and you will see small droplets of oil bubbling around). Beat the curds and add to the tomato onion gravy.
- Add the vegetables, a little salt and mix well.
- When the vegetable change colour add rice with the salt mixed into it. Stir well. It’s a good idea to use a fork to stir at this point as the rice grain do not break.
- Add the boiled eggs and stir lightly.
- Cover and switch off the gas.
- Let it rest with the lid on for 5-10 minutes.
- Serve with dahi boondi or raita.