Keema Ghugni (White Vatana Beans with Goat Mince)

Bengali Keema Ghugni is a unique iconic dish that represents the warmth and hospitality of Bengali culture. It originated from West Bengal, India. This use of aromatic spices from a Bengali kitchen and the fresh ingredients results in a delightful blend of flavors and textures that will leave you craving for more. This dish is truly remarkable. In Bengal, Keema Ghugni is often served during special occasions and celebrations. Ghugni, vegetarian as well as with meat, is a popular snack and street food throughout Bengal. If you are a fan of spicy and savory food, then this dish is undoubtedly worth trying @sarchakra

PREP TIME: 20 mins plus soaking overnight

COOK TIME: 25 mins

YIELDS: Serves 5

Ingredients

Goat mince 1 package
White vatana 1 cup
Salt to taste
Turmeric 4 tsp
Mustard oil 4 tbsp
Dry red chilies 2, broken
Bay leaf 2, broken
Cumin seeds 2 tsp
Cinnamon 1 inch
Cloves 3-4
Green cardamom 3-4
Potatoes 2, cut into cubes
Onion 1 large, chopped
Ginger 1 tbsp, grated
Garlic 2 tsp, grated
Cumin powder 3 tsp
Coriander powder 1 tbsp
Red chili powder 3 tsp
Tomato 1 large, chopped
Green chilies 2-3
Coriander leaf 2 tbsp, chopped
Bengali Garam masala 2 tsp

Method

Rinse the vatana with water. Soak in water overnight or at least 8 hours.

Rinse the vatana and add 3 cups of water to the vatana. Add salt and 2 tsp turmeric. Cook in the pressure cooker for 2 whistles. Keep aside.
Heat mustard oil in a pan. Fry the cubed potatoes till golden. Keep aside.
In the remaining oil add dry red chilies, bay leaf, cumin seeds, green cardamom, cloves and cinnamon. Cook for a few seconds.
Add chopped onions. Cook for a couple of minutes till it starts to turn golden. Add ginger and garlic paste. Cook till the raw smell goes.
Add the chopped tomato. Cook for a couple of minutes. Add cumin powder, coriander powder, red chili powder, the rest of the turmeric and salt. Add a little water to make sure the spices do not burn.
Add the goat mince. Fry it for a few minutes until it is browned. Cover and cook for 10-12 mins till the meat is cooked.
Add the cooked white vatana along with 2 cups of water. Put the fried potatoes in.
Cover and cook for another 10 mins. Add Bengali Garam masala and green chilies. Turn the heat off. Add the chopped coriander, onions and green chilies.
Keemar Ghugni is ready to be served with rice, roti, bread or luchi.

Notes

Do not overcook the white vatana. It should be cooked well but still retain its shape. It should not be mushy.

Lamb, beef or chicken can be used to make this instead of goat mince but using goat gives it that authentic taste.

This can be served as an appetizer with some homemade Pau bread or Hawaiian rolls and an onion salad. It works really well.

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