Pepe Ghonto (Raw Papaya Dry Curry)

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When my eyes rest on the pristine green papaya, all ready to be be plucked off the tree, I know in a flash what I need to be doing.

Restraint. I whisper to myself.

Just the minimal intervention please. A hint of spices. Let the papaya be the hero and reign the dish. So back to Grandma’s recipes and a delectable pepe ghonto is what I cook.

Pepe Ghonto, Green papaya, a throw of roasted peanuts and raisins and a kiss of spices.

That’s it. No fuss. Just what’s needed to make the gorgeous papaya shine.

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Pepe Ghonto (Raw Papaya Dry Curry)

Pepe Ghonto, Green papaya, a throw of roasted peanuts and raisins and a kiss of spices. That's it. No fuss. From Grandmas collection of recipes.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Bengali

Ingredients

  

• 1 medium sized raw papaya grated
• 1 small sized potato cut into medium sized cubes
• 8 - 10 boris or dried lentil dumplings
• 1 tsp turmeric powder
• 1/2 tsp coriander powder
• 2 - 3 dry red chillies
• 2 bay leaves
• 1 - 2 green cardamom
• 1 - 2 cloves
• 1 inch cinnamon stick
• 1/2 tbsp peanuts
• 1/2 tbsp raisins
• 3 tbsps mustard oil
• 1 tbsp ghee
• 1/2 tsp garam masala powder
• sugar to taste
• salt to taste

Instructions

 

• Soak the raisins in a little water, keep aside.
• Dissolve the turmeric powder and coriander powder in a little water to form a paste.
• Heat 1 tbsp oil in a kadai/deep frying pan, fry the peanuts, keep aside on an absorbent towel.
• Add a dash of oil if required, fry the boris until golden in color. Remove from the oil, keep aside on an absorbent towel to drain the excess oil.
• In the same oil, fry the potatoes until golden brown in color. Remove from the oil, keep aside on an absorbent towel.
• Add the remaining oil, throw in the bay leaves, dry red chillies, crushed cinnamon, cardamom and cloves. When the spices start releasing their aroma, add in the turmeric-coriander paste and saute for 3-4 minutes.
• Now add in the grated papaya and a sprinkle of salt, cover and cook over a medium flame. The papaya shall release a lot of water, so no need to add in any water. Stir occasionally, add a splash of water only in case it is becoming too dry and the papaya is threatening to stick to the bottom of the kadai.
• When papaya is about 75% cooked, add the potatoes, raisins and peanuts.
• Continue to cook over a medium flame till the papaya and potatoes are perfectly cooked, adding a splash of water whenever needed. (Take care that the papaya is just cooked and doesn't become mushy.)
• Time to add the sugar, fried boris and adjust the seasonings. Mix well, cook for a further 5 minutes.
• Finish with a dollop of ghee and a sprinkle of garam masala powder. Your pepe ghonto is ready.

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