There was a person selling ghuguni in Rajgangpur's weekly haata , Thursdays and Sundays. As a child used to have that for 5rs i think. Till date that taste was unique. Tall man wearing a dhoti , very less spoken and used to carry a aluminium handi .. miss those days.. not being to rajgangpur since 2004..
From the process of her cooking, I could know the madam not only prepared this ghughuni recipe very correctly, but she might be doing good cooking of all recipes.
Good recipe but I would prefer to omit the besan altogether. Adding 1 or 2 boiled & mashed aloo would thicken the gravy quite a bit, don't you agree? Thanks for your recipe.
