Pepe Ghonto | Peper Torkari Narkel Diye | Grated Raw Papaya Curry | No Onion No Garlic Papaya Recipe | Pepe Chechki
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Main
Cuisine: Bengali
Serves: 4-5 servings
Ingredients
Raw papaya: 1, 500g
Potato, small: 1, cubed
Desiccated Coconut: ½ cup, fresh or ⅓ cup dried
Ginger, grated: 2 tsp
Green chili: 2
Mustard oil: 2 tbsp
Ghee (clarified butter): 1 tsp, optional
Whole Spices:
Bay leaf: 1
Green cardamom: 4-5, crushed
Cinnamon stick: 1”
Dry Red Chili: 1, broken
Ground Spices:
Turmeric: 1 tsp
Kashmiri Red Chili: 1 tbsp (decrease the amount if not heat lover)
Cumin: 1 tsp
Salt: 1.5 tsp
Sugar: 1 tsp
Instructions
Clean raw papaya, remove skin, seeds and grate the white flesh. You will get around 3 cups of grated papaya which will be reduced while cooking to 2 cups.
Take deep bottomed pan and heat mustard oil. Fry potatoes with ¼ tsp turmeric powder and ½ tsp salt. Cook till potatoes are crispy, 3-5 mins. Remove fried potatoes from oil and keep aside until needed.
Add whole spices in the same oil and allow to splutter. Add ginger and sauté for 30 sec.
Add grated raw papaya to the pan and stir carefully.
Add all ground spices to the papaya and mix thoroughly. Adjust seasoning is required.
Add previously cooked potatoes. Cover the pan and cook on medium-low fame for 10-12 mins or until papaya is cooked.
Once raw papaya and potato are cooked add desiccated coconut, green chili and stir quickly. Switch off the flame.
Add ghee and keep on stand by for 5 mins. Serve with rice and dal or roti. Enjoy!
Notes
1. Add 1 tsp of ground Garam Masala along with ghee to increase the heat quotient in Peper Ghonto. Adjust the amount of red chili powder according to personal preference. 2. Add ¼ cup dry roasted peanut with the coconut for some extra crunch. 3. Add 2 tbsp of raisin to add some sweetness to this grated papaya curry.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/pepe-ghonto-peper-torkari-grated-raw-papaya-curry/