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.