Pity ppl like me have to shell out a bomb on eating food outide whereas all we want is a little bit of bhata,dali,aloo bhaja, saaga, 1 piece macha bhaja. My aayi used to make small patties of rice (leftover at lunch, no refrigerator in early 80's in my ancestral village)with a special masala and serve it as tea time snacks. There is so much of mix and match one can do, yet its nowhere. Eg U can fry brinjal, aloo, pumpkin, bitter gourd, bannana, drumstick, janhi and each is a delicay in itself.
Eg - Only with a single type of cooking u just need one vegetable to have a side dish. The variety in cooking, fried, santula-ed, besara, tarkari with and w/o onion-garlic-ginger paste, ambila- as in southern parts (u also get sweet n sour non veg dishes for mutton, fish)sagas is unedning. unlike other states and cuisines that have found place in mainstream, oriya cuisine seems left behind. Garnish with coriander leaves and serve hot.Add diced potatoes and boiled peas, little water and salt and cook for 5-7mts.Add finely chopped tomatoes and fry them till they are soft.Add turmeric powder, cumin powder, coriander powder.Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter.Boil the soaked peas with some salt till soft (You can pressure cook the peas).
Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water.3 small tomatoes sliced into small pieces.2 cups of dried peas soaked overnight in water.2 medium sized potatoes boiled, pealed and sliced into medium dices.I was always impressed by this Oriya dish as it is exceptionally easy and quick to make and goes well with anything and everything. Ghugni is also served as a snack by itself giving it a more Indian ‘chaat’ flavor by garnishing it with finely chopped onion, coriander leaves and some chaat masala. Ghugni is equally popular in other eastern states of India viz.
As most of the preparations of Orissa this is cooked with very less oil and spices. Its main ingredient is dried peas (yellow/white/green) which is rich with protein. This is an awesome curry which is very easy to make and very healthy at the same time. In Oriya households it is sometimes served as a curry with Rotis for dinner. In Orissa, it is usually served with Indian snacks like Vada, Pakoda, Samosa etc. Well you can compare it to the coconut chutney of South India to certain extent though not exactly. This is one of the most favorite snacks accompaniments in this part of the country. This is again another modest cuisine from the eastern part of India.
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