Pepe Ghonto

(Papaya Curry)

Serving Size: 4 persons

Ingredients:

Papaya - 400 g

Potatoes - 100 g, cut into 1/2 inch cubes

Matar dal Bori - 10-12

Coconut - 1 tbsp grated

Whole Cumin seeds - 1/2 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1 tsp

Ginger - 1 tsp grated

Garam Masala -  3 green cardamoms

Bay leaf - 2

Dry Red Chilli - 2

Green Chillies - 3 whole, slit

Ghee - 1 tsp

Sugar - 1/2 tsp

Salt - To taste

White Oil - 4 tbsp

Preparation:

1. Cut pepe/papaya into 8 large pieces. Parboil with salt and a pinch of turmeric, about 15 min on stove top. If using pressure cooker - 2 whistles on high heat. Microwave may also be used. Make sure the vegetable is soft but not overboiled.

2. Roughly mash the parboiled pepe/papaya.

3. Make a paste of cumin powder, turmeric, and grated ginger in 1 tbsp water.

Cooking procedure:

1. Heat oil in kadai.

2. Fry cut potatoes and keep aside.

3. Fry bori and keep aside.

4. To the same oil add whole cumin seeds, bay leaves, and dry red chillies. Let the seeds splutter.

5. Add grated coconut and fry till brown (about 30 sec- 1min).

6. Add cumin powder, turmeric, and ginger paste. Fry for 30 sec.

7. Add mashed pepe/papaya, bori and fried potatoes. Mix well.

8. Add salt and sugar. Cover and cook for 15-20 with stirring on low heat until potatoes are done. If potatoes are not done then add about 1/4 cup water. This is a dry preparation so water must be evaporated before serving.

9. Just before removing from heat add ghee, green chillies, and crushed cardamoms.

Also see our Chingri-pepe ghonto (Shrimp papaya curry)

Serving Suggestions: