Pepe Ghonto - Bengali Style Raw Papaya Sabzi

Name: Pepe Ghonto - Bengali Style Raw Papaya Sabzi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 piece Papaya (1 Raw papaya grated); 1 piece White Potatoes (1 Potato (Aloo) cubed); 10 pieces Moong Bori (10 Moong bori (dried lentil dumplings)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); ½ tsp Ground coriander (1/2 teaspoon Coriander Powder (Dhania)); 2 pieces Dried Red Chili (2 Dry Red Chillies (adjust to spice and taste preference)); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 1 piece Cardamom (1 Cardamom (Elaichi) Pods/Seeds); 1 piece Cloves (1 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); ½ tbsp Peanut (1/2 tablespoon Roasted Peanuts (Moongphali)); ½ tbsp Golden Raisins (1/2 tablespoon Sultana Raisins); 3 tbsp Mustard Oil (3 tablespoons Mustard oil); ½ tbsp Clarified Butter (1/2 tablespoon Ghee); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); 1 tsp Granulated Sugar (1 teaspoon Sugar); 0 pieces Table Salt (Salt to taste)

A Bengali-style vegetarian sabzi made with grated raw papaya, cubed potatoes, and moong bori (lentil dumplings), cooked with mustard oil and classic spices, finished with ghee and garam masala.

45 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Papaya1 piece · 1 Raw papaya grated
White Potatoes1 piece · 1 Potato (Aloo) cubed
Moong Bori10 pieces · 10 Moong bori (dried lentil dumplings)
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Ground coriander½ tsp · 1/2 teaspoon Coriander Powder (Dhania)
Dried Red Chili2 pieces · 2 Dry Red Chillies (adjust to spice and taste preference)
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Cardamom1 piece · 1 Cardamom (Elaichi) Pods/Seeds
Cloves1 piece · 1 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Peanut½ tbsp · 1/2 tablespoon Roasted Peanuts (Moongphali)
Golden Raisins½ tbsp · 1/2 tablespoon Sultana Raisins
Mustard Oil3 tbsp · 3 tablespoons Mustard oil
Clarified Butter½ tbsp · 1/2 tablespoon Ghee
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Granulated Sugar1 tsp · 1 teaspoon Sugar
Table Salt0 pieces · Salt to taste

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Steps

1Soak the raisins in a bowl with little water and keep aside.
2Dissolve the turmeric powder and coriander powder in a little water to form a paste.
3Heat 1 tbsp oil in a kadai/deep frying pan, fry the peanuts, keep aside on an oil absorbent paper.
4In the same 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.
5In the same oil, fry the potatoes until golden brown in color. Remove from the oil, keep aside on an absorbent towel.
6Add the remaining oil, add 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.
7Now add in the grated papaya and salt to taste, cover and cook over a medium flame. The papaya shall release a lot of water, so no need to add in any water.
8Stir occasionally, add a splash of water only in case it is becoming too dry and the papaya is sticking to the bottom of the kadai.
9When papaya is about 75% cooked, add the potatoes, raisins and peanuts.
10Continue 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.)
11Add the sugar, fried boris and adjust the seasonings.
12Mix well to combine, cook for a further 5 minutes.
13Finish with a dollop of ghee and a sprinkle of garam masala powder mix well and switch off.
14Serve Pepe Ghonto along with phulka, Bengali Style Cholar Dal Recipe and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a weekday lunch or dinner.