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Pepper-Coast Sketch Vermicelli Ghugni
🇮🇳 Indian Vegetarian

Pepper-Coast Sketch Vermicelli Ghugni

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Karad cooking — Pepper-Coast Sketch Vermicelli Ghugni brings a pepper-coast touch with a classic ghugni finish. About 46 minutes from fridge to table.

Prep 21 min Cook 25 min Serves 2 Medium

Ingredients

  • Onion1, finely chopped
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Red Chili Powder1 tsp
  • Vermicelli1 cup

Optional extras

  • Ghee1 tbsp
  • Curry Leaves1 sprig

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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