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

Kacha Peper Kofta curry:

In Bengal green papaya or Kacha Pepe is a common vegetable to treat indigestion and liver disease. When ripe papaya is treated as a fruit green papaya is used as a vegetable. Papaya is rich in antioxidants, fiber, and papain, an enzyme that helps with protein digestion and dampens inflammation, green papaya contains higher amounts of papain and potassium. Summer heat often triggers indigestion and my mom always used green papaya to make veg and nonveg dishes with it. Kacha Pepe is not liked by everyone, as kaccha Pepe has no taste at all. Peper kofta is a vegetarian dish and so delicious that it can beat any nonveg 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. 

Course- Vegetarian
Dish - Bengali
Author - Usashi Mandal
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves - 4

Some similar recipes:
  Chili soy chunks
  Chili Paneer
  Lau r Khosa bhaja
  Helencha saag r bora

  Palang/ Palak Paneer

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:-

1. 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.

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

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

4. 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 color. Make sure that you do not overcrowd the Kadai to make koftas. Drain out into a plate lined with a kitchen towel.

5. 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
1. Heat oil in a frying pan or kadhai. Once the oil is heated, add bay leaf, dried red chili, and whole garam masala. Roast until a nice aroma arises from the kadhai.

2. 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 chili powder, turmeric powder, coriander powder, sugar, and salt, and fry until the gravy is all bubbling and comes together.

3. 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.

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

5. Serve it with steamed rice or roti/parathas.

Happy Cooking:)