Nimona (Gudila)
Description
Nimona is a favorite recipe of bhojpurias. The best taste comes in winters when farm fresh peas are available. In eastern Uttar Pradesh it is called nimona and in jharkhand & Bihar it is called Gudila. Nimona best goes with rice and aalu bhujiya. This recipe was requested by Sri Ashutosh Pandey (USA).
Ingredients
* Fresh peas-1 cup coarsely ground
* Khumbdaudi (Masala badi)-4 t
* Green fresh garlic plant(lahsun ka saag)-2-3 whole plant
* Green chilli-3 to 4 or to taste
* Coriander leaves-a bunch(10g)
* Ginger-1''
* Garam masala -1 tea spoon
* Asafoetida(hing)- a pinch of
* Mustard oil-4tbs
* Desi ghee butter-1 tbs
* Fenugreek seed-1/2 tea spoon
* Bay leaf(tej patta)-2
* Salt -to taste
* Sugar-1/2 tea spoon(optional)
* Tomato-1 chopped(optional)
* Turmeric-1 pinch (i don't use turmeric so that a rich green colour comes)
Methods/steps
1. Put the garlic,coriander,chillies,ginger,in a grinder to make a green paste keep a side
2. Heat 2tbs oil in cast iron kadahi or vessel or nonstick kadahi fry badies lightly and keep a side
3. In remaining oil put Asafoetida and ground peas with half tea spoon of sugar(it increases taste and intact green colour of peas), fry till completely dry ,keep a side.
4. Again put 2 tbs oil in kadahi add fenugreek seed,bay leaves and then green paste fry for a while then add chopped tomato, garam masala; fry little.
5. Then put roasted peas.badies,salt .keep frying on low heat until a nice aroma coming out
6. Add 2 and 1/2 cup of water ,cover the lid and cook for 10 to 15 minutes.
7. Serve nimona topped with desi ghee or butter with plain rice.
Reviews
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Tikari/ Balushahi is the mouth watering desert which very popular among bhojpuries. This dessert is made especially during the festival of Diwali, Teej and Durga Pooja. |
Additional Tips
The frozen peas are somehow not as good, though they can be used as a substitute.