Sunday, January 25, 2015

Gota Seddho Ghugni

Wishing everyone a very happy Saraswati Puja and Vasant Panchmi.
Cooking "Gota Seddho" is a ritual for "Shitol Shosthi" which is the day after Saraswati Pujo. "Gota" means whole and "Seddho" means boiled. Traditionally five different whole lentils are boiled with some whole vegetables like baby potato, baby eggplants, peas in pods, sweet potato, old spinach (sish palong), kul (Jujube??), sojne phul (drumstick flower) etc. without any spices and then mixed in salt and some people add raw mustard oil and green chillies for taste. This is normally cooked on the day of "Puja" in almost all the Hindu "Ghoti" (originally from West Bengal) households..which is consumed on the next day! This day is called "Shitol Shosthi". Mothers celebrate this for long and healthy life for their children. And eating pre-cooked "Cold" meals (normally cooked a day in prior) is a part of rituals. My "jethima" (aunt) and my mother-in-law cooks this "Gota Seddho" every year.
But this particular recipe I am sharing here is NOT the traditional Gota Seddho. It's my mother's recipe. I never ate this anywhere apart from my home. I can definitely call it a family recipe. It tastes heavenly!
My mother's recipe:
Yield 6-7 person
Ingredients for Gota Seddho Ghugni:
  1. Black eyed peas 3/4 cup
  2. Whole yellow peas 1/2 cup
  3. Brown chickpeas 1/4 cup
  4. Whole green grams/ moong 1/4 cup
  5. Whole black Urad 1/4 cup (or less...rather add little more other lentils)
  6. Whole baby eggplants 1 for each person (any eggplant will do if you don't get small ones.)
  7. Whole baby potatoes 1 for each person
  8. Whole baby flatbeans /shim 1 or 2 for each person
  9. Whole peas in pods 1 or 2 for each person
  10. Tomato 2 medium (chopped)
  11. Green chilli 2-3
  12. Ginger and chilli paste 2 table spoons heaped
  13. Dry red chilli 2
  14. Bay leaf 2
  15. Cumin seed 1 teaspoon
  16. Salt, turmeric powder and sugar as required 
  17. Mustard oil or any vegetable oil for cooking about 5-6 tablespoons
How to prepare Gota Seddho Ghugni:
  • Soak all the lentils together for 6-8 hours. Wash few times under running water.
  • Cut potatoes into halves if small potatoes are not available (no need to peel). Cut sweet potatoes into large chunks. Cut eggplants into large chunks if small eggplants are not available Wash all the vegetables very well.
  • Now pressure cook lentils, potatoes along with salt, turmeric powder and sufficient water until 2 whistles over medium heat. Wait until the steam releases completely.
  • Heat in a large vessel. Add cumin seed, dry chilli (do not forget to break them into pieces) and bay leaf. Wait for few seconds. Mix in tomatoes and ginger paste. Cook until raw smell goes off.
  • Add rest of vegetables and mix well with spices. Add salt (as required) and little turmeric powder. Cook for a minute or so. Lastly add boiled lentils and potatoes and some water. Add green chillies. Let it start shimmering. Add sugar.Shimmer covered over low flame for about 7-8 minutes. Stir occasionally to avoid sticking at the bottom of pan. 
  • Check seasoning and turn off the heat. And it's now ready to serve.For regular updates, just click the "like" button of my Facebook page. You can follow me also in NetworkedBlogs . Thank you and wish to see you again. Happy cooking till then :)

1 comment:

  1. We also make ghugni out of peas or black chickpeas but have come across this version of ghughni for the first time.Will definitely try it to know how it tastes!


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