Dry Vegetables

Pepe Ghonto Papaya Curry

Name: Pepe Ghonto Papaya Curry
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
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; Cut pepe/papaya into 8 large pieces. Parboil; Make sure the vegetable is soft but not overboiled.; Roughly mash the parboiled pepe/papaya.; Make a paste of cumin powder, turmeric, and

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A traditional Bengali dry curry of green papaya with bori and coconut. This home-style dish transforms unripe papaya into comfort food.

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
Cut pepe/papaya into 8 large pieces. Parboil
Make sure the vegetable is soft but not overboiled.
Roughly mash the parboiled pepe/papaya.
Make a paste of cumin powder, turmeric, and

Preparation

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.

Roughly mash the parboiled pepe/papaya.

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

Cooking

Heat oil in kadai.

Fry cut potatoes and keep aside.

Fry bori and keep aside.

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

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

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

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

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

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

Also see our

Chingri-pepe ghonto (Shrimp papaya curry)

Serving Suggestions

Eaten as a side with white rice and dal.

Per serving - based on typical ingredient amounts

~228 kcal Calories

~4 g Protein

~18 g Carbs

~16 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

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Items that help make this recipe authentic

Amul Pure Ghee (1L) Authentic Indian clarified butter

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Organic Turmeric Powder High curcumin, sourced from India

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Whole Cumin Seeds Essential spice for tempering

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Garam Masala Aromatic spice blend for curries

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