Godhuli: A Bihari Winter Special Potato & Pea Curry
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Godhuli or Godila, as it is more commonly known, is a winter special dish cooked in homes in Bihar and is often compared to the Uttar Pradesh winter specialty of Nimona. While there isn’t a marginal difference between the two delicacies, the godhuli is slightly different because of how it is served with a kachcha chura (an uncooked, flattened rice chiwda). Originally part of a tradition that made the curry with a red chickpea mince and eaten with moyin puri, during the auspicious time of Chhat Puja, the recipe has evolved to accommodate fresh winter green peas into the regional staple.

While a lot of the cuisine remains undiscovered due to less exposure, mainstream Bihari classics like litti-chokha have occupied the limelight for long. The dish also goes by the name muttar ki ghugni, which is a spicy, thick curry typically eaten with rice. Here is a recipe that makes a serving for two:

Ingredients:

  • 1.5 cups fresh green peas
  • 3 tablespoons mustard oil
  • 1 tablespoon ginger-garlic-chilli paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 boiled potato
  • 2 potatoes, cut in half moons
  • ½ teaspoon garam masala powder
  • 1 teaspoon cumin seeds
  • ½ teaspoon asafoetida
  • Salt to taste

Method:

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  • Grind half a cup of the fresh peas into a coarse paste in a mixer jar and set aside. Heat two tablespoons of mustard oil in a pan and fry the half-mooned potatoes on medium heat until the outer layers start to get a light golden-brown colour. Remove and place on absorbent kitchen towels to remove the excess oil.
  • Add the remaining oil to the same pan and temper with cumin seeds and asafoetida. Add the ginger-garlic-chilli paste and sauté until aromatic. Add the ground peas to the pan and cook for a couple of minutes before adding the turmeric and chilli powders. Add the whole peas and potatoes and season the mixture.
  • Add a bit of water and cover and cook until the peas and potatoes have softened and absorbed all the flavours. Add some more water and mash the boiled potato into the curry and cook until all the mixture thickens. Check for seasoning and adjust, if necessary. Garnish with chopped coriander and serve hot with steamed rice, rotis, puris or kachcha chura.