Hara lasun is another winter green, available for a short period of time and with this combination it's like hara lasun gets moksh in Banaras. Hara lasun is also called sagga lasun (as spring onions are also called sagga piyaz) and as soon as it is seen here in Delhi I just grab it and my lasun sagga saga begins.
This time I used it for a green mishmash pickled chutney of hara lasun and for this ghugni, a wonderfully flavorful dish, generally a breakfast dish but we can have it any time of the day, with anything as accompaniment or as it is. It is simply delicious any which way you have it.
tender green peas 2.5 cups
potato (naye alu) 1 no. chopped in small bits (here I used about a cup of cubed new potatoes)
garlic greens (shoots) n bulb 2 nos.
coriander greens 10-12 stalks
green chillies 3 nos.
salt n pepper to taste
turmeric powder 1/4 tsp
mustard oil 1 tsp
cumin seeds 1 tsp
Ppound the garlic greens, coriander greens and green chilies together in a mortar n pestle or make a coarse paste in mixie..
The ratio of peas to potato can be changed depending on what you want that particular day, here I have added more potatoes than usual as the husband loves naye alu and wanted to have more of those.
Just don't make any changes if you make this matar ki ghugni for the first time and you will see that it has become a favorite in your family too.
This time it was a weekend brunch in the garden for us. Masala chai and this garlicky alu matar ki ghugni, weekends mean the simplest of foods in my home, flavors not to be compromised.
And it's not difficult when you choose the season's best ingredients.