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A hearty and spicy curry from Odisha, combining tender minced mutton with soft yellow peas. This iconic street food is packed with flavor and perfect with a sprinkle of fresh onion and sev.
For 4 servings
Prepare and Cook the Yellow Peas
Sauté Aromatics and Onions
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A hearty and spicy curry from Odisha, combining tender minced mutton with soft yellow peas. This iconic street food is packed with flavor and perfect with a sprinkle of fresh onion and sev.
This odia recipe takes 80 minutes to prepare and yields 4 servings. At 623.53 calories per serving with 31.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Cook the Minced Mutton (Keema)
Build the Masala Base
Combine and Simmer
Finish and Serve
Replace the mutton keema with 200g of crumbled paneer or soya granules. Add them after the masala is cooked and simmer for a shorter time (5-7 minutes).
For 'Aloo Mansa Ghuguni', add one medium potato, peeled and diced, to the pressure cooker along with the yellow peas.
Add 1-2 extra slit green chillies along with the ginger-garlic paste, or add a pinch of freshly ground black pepper along with the garam masala at the end.
The combination of mutton and yellow peas provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Yellow peas are packed with dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Mutton is a significant source of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.
Mansa Ghuguni is a popular and traditional street food from the Indian state of Odisha. It's a flavorful curry made with minced mutton (mansa) and dried yellow peas (ghuguni), cooked with a blend of aromatic spices.
Mansa Ghuguni can be a balanced meal as it's rich in protein from mutton and fiber from peas. However, it can be high in fat due to the oil and red meat. To make it healthier, you can use leaner mutton and reduce the amount of oil.
A typical 1.5 cup serving (around 515g) of Mansa Ghuguni contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Yes, you can substitute mutton keema with chicken keema (minced chicken). Since chicken cooks faster, reduce the cooking time in step 3 to about 5-6 minutes.
For a vegetarian version, simply omit the mutton. You can replace it with crumbled paneer, soya granules, or chopped mushrooms. Add your chosen substitute after the tomato masala is cooked and simmer for a few minutes.
Store leftover Mansa Ghuguni in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if it has thickened too much. Avoid microwaving, as it can make the mutton tough.