Pepe Ghonto (Raw Papaya Dry Curry)

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.

Course

Main course

Cuisine

Bengali

Prep Time

15 minutes

Cook Time

30 minutes

Servings

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

Course Main course Cuisine Bengali Prep Time 15 minutes Cook Time 30 minutes Servings 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

1. Soak the raisins in a little water, keep aside.
2. Dissolve the turmeric powder and coriander powder in a little water to form a paste.
3. Heat 1 tbsp oil in a kadai/deep frying pan, fry the peanuts, keep aside on an absorbent towel.
4. 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.
5. In the same oil, fry the potatoes until golden brown in color. Remove from the oil, keep aside on an absorbent towel.
6. 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.
7. 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.
8. When papaya is about 75% cooked, add the potatoes, raisins and peanuts.
9. 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.)
10. Time to add the sugar, fried boris and adjust the seasonings. Mix well, cook for a further 5 minutes.
11. Finish with a dollop of ghee and a sprinkle of garam masala powder. Your pepe ghonto is ready.

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