Pepe Ghonto, The Bengali Dish To Make Best Out Of Raw Papaya

Many can't think of preparing a delicious curry with raw papaya. We all know that papaya is a powerhouse of nutrition and helps restore our health. To learn a few recipes using it, we can look at various regional delicacies of India. One such inspiration is from West Bengal's Narkel Diye Pepe Ghonto. A few people also call it pepe chechki. In simple terms, it is raw papaya-grated curry with potatoes and coconut. 

Also Read: Raw Papaya Thoran: A Ordinarily Kerala Style Delicious Stir Fry

It is one of the many classic Bengali recipes prepared and relished in West Bengal, India and East Bengal, Bangladesh. For the dish, there is no authentic or laid-down recipe. However, most formulae call for crisp potato and grated raw papaya. Garam masala and other spices are used to enhance the taste, flavour and aroma. Since it is stir-fried and uses minimal oil and spices, it's a healthy recipe. A few people like to add a handful of dry fruits and nuts, such as roasted groundnut and raisins, to infuse extra crunch. 

Ingredients

• 500 grams of raw papaya
• 1 medium-sized potato
• ½ cup freshly grated coconut
• ¼ cup dry roasted peanut
• 1 tablespoon raisins
• 2 teaspoons grated ginger
• 3-4 green chillies
• 2 tablespoon mustard oil
• 1 teaspoon of ghee
• 1 bay leaf
• 4-5 green cardamom (crushed)
• 1 cinnamon stick
• 1 dry red chilli
• 1 tsp turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon cumin seeds powder
• 1 teaspoon sugar
• Salt to taste

Method

1. Wash the raw papaya, peel off the skin, and remove the seeds and the centre part holding the seeds.
2. Cut it into big chunks
3. Using a grater, grate the papaya chunks
4. 500 grams will yield 3 cups of grated papaya
5. Peel the potato and cut it into cubes
6. Heat mustard oil in a deep-bottomed wok
7. Once the oil releases smoke, add the potatoes, ¼ tsp turmeric powder and salt to taste
8. Keeping the flame medium to low, fry till the potatoes turn slightly golden in colour and crispy. It may take 5 minutes.
9. Take out the fried potatoes, transfer to a plate and keep them aside
10. In the same oil, add bay leaf, green cardamoms, cinnamon stick and dry red chilli and let them splutter
11. Blend in the grated ginger, and by keeping the flame low, sauté for 30 sec
12. Introduce the grated raw papaya to the wok and give a thorough stir. Let it cook for a minute
13. Now add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp Kashmiri red chilli powder, sugar, and salt to taste
14. Mix all the ingredients thoroughly and cook for a couple of minutes
15. Add the fried potato cubes and cook the curry covered on medium-low heat for 10-15 minutes
16. Check it in between to ensure the veggies aren't getting burnt
17. Blend in the grated coconut, roasted peanuts, raisins and slitted green chilli and give a good stir. Turn off the flame
18. Add 1 tsp of garam masala powder (this is optional)
19. Add a dollop of ghee and let the curry sit on the stove for 5 minutes

Serve it with rice or roti.