|Place of origin||Indian subcontinent|
|Region or state||Eastern India (Bihar, Jharkhand, Odisha, West Bengal) and Northeast India (Assam and Tripura)|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Black gram, dried yellow peas or dried white peas, Indian spices, Turmeric powder|
Ghugni is an evening snack, native to the Indian subcontinent, especially popular in Eastern India (Indian States of Bihar, Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura), and in parts of the nation of Bangladesh. Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy in the traditional eastern Indian style. It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya. It is also served with poori. Some versions include meat, such as goat or even lamb or chicken. The meat is usually minced or in bite-sized pieces, mostly for flavoring. It is a common and affordable food in Kolkata. "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".
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