Pepe Ghonto
Green papaya dry curry with coconut - a traditional Bengali vegetarian preparation.
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.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
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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