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Thursday, June 6, 2013

Kancha Pepe-r Ghonto (Raw Papaya Curry)


This is a common summer food in Bengal and is very yummy.

I had a real hard time making it because my husband was gobbling down the dumplings and complaining about wasting them because he doesn’t eat papaya. However, next day unknowingly he actually ate this without realizing it’s papaya and was very happy with it.


  • For Bora or dumplings
    • 1/2 cup motor dal  (Yellow split peas) soaked in water for 3-4hours.
    • 1/2tsp. kalonji (Nigella seeds)
    • 1 pinch turmeric powder
    • Salt to taste
    • Oil for frying
  • For Ghonto
    • 1 medium sized raw papaya grated
    • 3-4 green chilies slit lengthwise
    • 2 tbsp. fresh chopped cilantro
    • 1 tsp. turmeric powder
    • 1 tsp. whole cumin seeds
    • 2-3 bay leaves
    • 1tsp. sugar
    • Salt to taste
    • 2tbsp. oil


Grind dal into a coarse paste by adding very little water. In a mixing bowl take the paste and add turmeric powder, salt and kalonji. Mix really well.

Heat oil in a wok and add small balls of lentil mixture to it. Fry on medium heat till they turn crispy and golden brown. Remove from oil and keep them on an absorbent paper.

Heat 2 tbsp. oil in a pan and temper it with whole cumin seeds, bay leaves and green chilies. Wait till they stop sizzling. Now add grated raw papaya followed by turmeric powder, sugar and salt. Mix well. Cook it covered on low heat till the vegetable is 3/4th done.

Now add fried lentil dumplings to it and finish rest of the cooking on low heat. By the end of the cooking all the moisture should dry up.

Add chopped fresh cilantro and green chilies to garnish and serve with plain hot rice.

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