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Kancha peppe'r kofta curry(Raw papaya veg balls curry)

Written By Usashi Mandal on Wednesday, July 26, 2017 | 8:09:00 AM

In Bengal green papaya or kacha pepe is a common vegetable to treat indigestion and liver disease. When ripe papaya is treat as a fruit green papaya is used as vegetable. Papaya are rich in antioxidants, fiber and papain, an enzyme that helps with protein digestion and dampens inflammation, green papaya contain higher amounts of papain and potassium. Summer heat often trigger to indigestion and my mom always used green papaya to make veg and non veg dishes with it. Kacha Pepe is not liked by everyone, as kacha pepe has no taste at all. Peper kofta is a vegetarian dish and so delicious that it can beat any non veg dish easily. Grated raw papaya blanched in boiled water then made koftas, after adding some spices it braised in spicy yogurt curry. It is easy, tasty and healthy. An ultimate vegetarian dish for summer days. It can be served along with rice or chapati/parathas. 

Preparation time - 15 minutes

Cooking time - 30 minutes

Serves - 4



Ingredients:-



    For Koftas
  • 2 cup grated raw papaya
  • 2 inch grated ginger
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 cup gram flour(besan)
  • Salt for seasoning
  • Cooking oil
  • For Gravy
  • 1-1/2 cup onion paste
  • 1 cup tomato puree
  • 1 tbsp garlic paste
  • 1 inch ginger grated
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 teaspoon red chili powder
  • 1 bay leaf
  • 1 tbsp garam masala powder
  • 1 dry red chili
  • 1 tbsp sugar
  • 2 tbsp yogurt
  • 1 tsp kasuri methi(Dry fenugreek leaves)
  • 1 tbsp mustard oil

 Method:-


In a big pan, boil about 4 cups of water, when it starts bubbling, add grated green papaya. Let it cook for 5- 6 minutes. Drain the papaya stock water and keep aside. Squeeze blanched grated papaya to keep this papaya stock reserved to use it when we need to make the gravy.

In a mixing bowl, add blanched papaya, salt, coriander, cumin and red chilli powder.

Add besan and garam masala powder and mix it very well to incorporate everything.

Heat oil to fry in a deep fry pan and when the oil is hot enough, drop the koftas that you have made and fry till they are cooked and golden brown in colour. Make sure that you do not overcrowd the kadai to make  koftas. Drain out into a plate lined with kitchen towel.

Once done, take them out on a kitchen towel and drain out of excess oil, and keep aside till the gravy is made.

For gravy
Heat oil in a frying pan or kadai. Once the oil is heated, add bay leaf, dried red chilli and whole garam masala. Roast until a nice aroma arises from the kadai.

Add the onion paste fry a bit then add ginger garlic paste and fry for about 5 minutes or till all the raw smell disappears.Add tomato puree, red chilli powder, turmeric powder, coriander powder, sugar and salt and fry until the gravy is all bubbling and comes together.

Add papaya stock and beaten yogurt in the gravy. Let it come to a boil, on medium heat. Then add the fried raw papaya koftas and cook uncovered for about 10 minutes on medium heat.

Sprinkle kasoori methi (dried fenugreek leaves) and give a stir and switch off heat.

Serve it with steamed rice or roti/parathas.


Happy Cooking:)
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About Usashi Mandal

Myself a homemaker, if you think that there is someone who makes a house a sweet home. A good homemaker must have skill to cook so do I. I make my job my passion. My dish pleases my family and on otherways make me feel a creator. My family always inspire me to be creative on my recipes, there smiling and satisfied face has given me inspiration to continue with my experiment .I always believe in a old saying ”Satisfied stomach is a straight way to reach a man’s heart”.

1 comments :

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