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Kacha Peper Kofta Curry(Raw Papaya Veg Ball Curry)

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Kacha Peper Kofta Curry(Raw Papaya Veg Ball Curry)

Description

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.

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 4
  • Grated Raw Papaya 2 cups
  • Grated Ginger 2 inch
  • Coriander Powder 1 tsp
  • Red Chili Powder 1 tsp
  • Cumin Powder 1 tsp
  • Udupi Ruchi garam masala powder 1 tsp
  • Gram Flour (Besan) 1/2 cups
  • Salt or as needed 2 tsp
  • For gravy-onion paste 1 1/2 cups
  • Tomato Puree 1 cups
  • Garlic Paste 1 tbsp
  • Ginger Grated 1 inch
  • Turmeric Powder 1 tsp
  • Red chili Powder 1 tsp
  • Coriander Cumin powder 1 tsp
  • Bay Leaf 1 nos
  • Garam Masala Powder 1 tbsp
  • Dry Red Chili 1 nos
  • Sugar 1 tbsp
  • Yogurt 2 tbsp
  • Kasuri Methi 1 tsp
  • Mustard Oil 1 tbsp

Directions

  • In a big pan,boil 4 cups of water, when it starts bubbling add grated green papaya. Let it cook for 5 minutes.
  • Drain the papaya stock water and keep aside. Squeeze blanched grated papaya as much possible. Reserved the stock for gravy.
  • In a mixing bowl,add blanched papaya,salt,coriander cumin powder and red chili powder. Add besan and garam masala and mix it very well to incorporate everything.
  • Make small balls out of that papaya mixer.
  • Heat oil in a deep fry pan and when the oil is hot enough drop the koftas and fry until they are golden brown in color. Drain out into a plate lined with kitchen towel.
  • Now for making gravy we start with heating oil,when oil is heated add bay leaf,whole red chili and whole garam masala. Roast until a nice aroma arises from the kadai.
  • Add onion paste fry a bit then add ginger garlic paste,fry about 5 minutes or until raw smell disappears. Add tomato puree,red chili powder,turmeric powder,coriander cumin powder,sugar salt and cook until oil separates from gravy.
  • Add papaya stock and beaten yogurt in the gravy. Let it come to boil,on medium heat. Drop fried koftas and cook uncovered for about 10 minutes on medium heat.
  • Sprinkle kasuri methi and give a stir and switch off heat.
  • Serve it with steamed rice or roti/parathas.
Usashi Mandal

Usashi Mandal

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