Method
Green gram or bagde is to be soaked
in water overnight. Next morning the water should be removed, and the green
gram is to be tied in a cloth and kept in warm place till night. Then remove
the gram and put it in water again till next morning. Remove the skin.
Cook and
make masala like peas ghushi.
Add the masala and bring to the boil.
Season with
onion.
Green gram ghushi can be seasoned with oil, mustard seeds and curry
leaves.
For bagde ghushi, tender cashewnuts can be added while cooking.
