Pepe daal r borar torkari/ Papaya daal fritter sabji

Raw papaya or kacha pepe is cooked as vegetable in many parts of India. But what I bring you here is a way in which it is prepared in many Bengali households. It is often prepared with masoor daal fritters. This is a no onion, no garlic recipe and can be prepared when you are eating vegetarian at home.

Course: Main course

Cuisine: Bengali (Indian)

Preparation time: 15 mins

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 small papaya peeled and chopped to cubes
• 1 cup of masoor daal
• 2 bay leaves
• ¼ teaspoon of whole cumin seeds
• 1 teaspoon of cumin powder+1 teaspoon of cumin powder
• 1 teaspoon of red chili powder (optional)
• 1 teaspoon of turmeric powder
• 4 green chilies
• Salt to taste
• A pinch of hing/asafetida
• Water
• Oil for frying the fritters and cooking
• ½ tablespoon of ghee
• ½ tablespoon of sugar

Directions

1. Soak the masoor daal for about an hour and strain the daal. Store the water for use. Grind the daal to form a smooth paste. Use the strained water if needed. Do not add a lot of water as it will be difficult to prepare the fritters.
2. Take the masoor daal paste, add salt, chopped chilies, 1 tsp of cumin powder and mix well to form an even mixture.
3. Take a pan and heat it. To the pan, add about 2 tablespoons of oil and let it heat.
4. Once hot, add 2/3 tablespoon of masoor daal mixture to oil in the form of fritters on medium-high heat. Turn them and fry on the other side.
5. Prepare all the fritters and keep aside.
6. Add more oil if required.
7. Once all fritters are done, to the same oil add the bay leaves, whole cumin seeds and pinch of asafoetida.
8. Now, add the chopped papaya and stir for 2 minutes. Add the salt, turmeric powder, cumin powder, red chili powder and green chilies, and stir again for 1 minute.
9. Then add around 1 cup of water and let the papayas cook covered.
10.  Once the papayas are done, now add the masoor daal fritters prepared.
11. Let it simmer for about 5 minutes such that the fritters absorb the spices and also the sabji should not be completely dry. Add more water if required and simmer till you achieve desired consistency.
12.  Now, add ½ tablespoon of ghee and ½ tablespoon of sugar and turn off the flame.
13. Serve with steamed rice.

Take a pan and heat it. To the pan, add about 2 tablespoons of oil and let it heat.Once hot, add 2/3 tablespoon of masoor daal mixture to oil in the form of fritters on medium-high heat.

Turn them and fry on the other side. Prepare all the fritters and keep aside. Prepare all the fritters and keep aside.

Once all fritters are done, to the same oil add the bay leaves, whole cumin seeds and pinch of asafoetida.

Now, add the chopped papaya and stir for 2 minutes. Add the salt, turmeric powder, cumin powder, red chili powder and green chilies, and stir again for 1 minute.

Then add around 1 cup of water and let the papayas cook covered.

Once the papayas are done, now add the masoor daal fritters prepared.

Let it simmer for about 5 minutes such that the fritters absorb the spices and also the sabji should not be completely dry. Add more water if required and simmer till you achieve desired consistency.

Now, add ½ tablespoon of ghee and ½ tablespoon of sugar and turn off the flame. Serve with steamed rice.

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