Kancha Peper Dalna (Bengali Style Green Papaya Curry)

‘Kancha Peper Dalna’ another Bengali recipe which is very healthy and tasty. There are many variations of cooking this simple vegetable curry. Some cooks with adding green peas, some with ‘vadi’ (lentil dumplings) some with coconut and some like me adding some fried papad. But adding a little ghee (clarified butter) and garam masala powder is a must. Raw papaya has a distinct raw smell so adding ghee and garam masala suppress that smell

Papaya is full of nutrients and has loads of health benefits. It is grown very easily in tropical countries. In India, it is grown as a garden vegetable. In my house I also have one! The green or unripe papaya is eaten as a vegetable, cooked as well as raw, as a salad (mainly in south-east Asian countries). Unripe or ripe papaya, both has loads of health benefits. Green or unripe papaya is an ailment for indigestion and its high fiber content helps prevent constipation. Papayas contain Papain, an enzyme that helps digest proteins (especially food with gluten). We also use raw papaya skin paste to tenderize meat. Its fiber is able to keep cancer-causing toxins in the colon away from the healthy colon cells.

Here is the simple recipe of ‘Kancha Peper Dalna’…..

  • Servings: 6-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: bengali
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins

Ingredients

1 Raw Papaya – medium
1 Potato – big
1 Tomato – medium (Optional)
2 tsps Ginger Paste
1 tsp Red Chilli Powder
3 – 4 Masala Papad
1 tsp Cumin Powder
½ tsp Coriander Powder
1 tsp Turmeric Powder
Salt – As required
1 tsp Sugar
¼ tsp Cumin Seed
2 Bay leaf
½ tsp Garam Masala Powder
4 Tbsps Oil
1 tsp Ghee

Steps

  1. Peel and cut the papayas into cubes discarding and scraping the middle portion and seeds nicely. Peel n cut the potato into cubes. Wash and cut the tomato into small pieces.
  2. Heat 4 Tbsp of oil in a kadai or wok. Fry the papads and keep them aside. You can dry roast in microwave too. But fried papad makes the curry tasty.
  3. Add whole cumin seeds and bay leaves. Fry till it exudes aroma.
  4. Add the potatoes and lightly fry the potato for 2-3 minutes.
  5. Add chopped tomatoes and papaya pieces and fry till the tomatoes are mashed.
  6. Add the ginger paste. Fry till the raw smell goes and oil separates.
  7. Add coriander powder, cumin powder, turmeric powder, chilli powder, sugar and salt. Stir for 1 minute at low heat.
  8. Add 1 cup water. Cover and cook till vegetables are not done. You can pressure cook for one whistle and then release the pressure.
  9. After 5-7 minutes, open cover and add the fried papads (break them in small pieces).
  10. Add garam masala, green chilli and ghee. Mix well. Switch off the heat and let it rest for 2-3 minutes.
  11. Serve hot with steamed rice or roti.

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