PAPAYA
Peper Chechki
1/2 a coconut grated
Grate one medium sized papaya
1/2 tsp grated ginger
1/2 tsp cumin seeds
two green chillies
Ghee for frying
In a little ghee fry the chillies, ginger and cumin over high heat for one minute. Add the coconut and fry over medium heat. Add the papaya. Stir for a couple of minutes, add a little water and cook over medium heat till all the water dries off. Fry for about 3 minutes over medium heat, stirring. Salt and sugar to taste.
Peper Daalnaa
2 large potatoes diced
equal quantity of diced green papayas
2 medium tomatoes, chopped finely
1 bay leaf
1/2 tsp grated ginger
1/2 tsp cumin seeds
2 green chillies
ghee for frying
Fry the potatoes and papayas lightly and set aside. Heat ghee and fry the cumin seeds and bay leaf. Next add the green chillies and ginger and fry for about one minute in high heat. Add tomatoes and stir till a paste is formed. Add potatoes and green papaya and cook over medium heat with a little water, till tender. Add sugar and salt to taste. Generally this dish calls for a liberal addition of sugar.
Quick and Easy Papaya
Papayas - 2 large (raw) cubed
Ghee - 2 tsps
Salt - to taste
Kalonji (kalo jeera) - 2 tsp
Green chilles - 5
Haldi (turmeric) 1 tsp
Jeera (cumin) powder 1 tsp
Dhania (coriander) powder - 1 tsp each
Red Chilli powder - ½ tsp
Bengali Garam Masala Powder - 2 tsp
In a pressure cooker, heat ghee and sputter the kalonji and green chillies. Add the cut papaya and fry for a few minutes and then add all the dry masalas and salt except the garam masala. Put on meduim low heat and let the papaya cook in the pressure cooker for about 10 minutes with the lid open. Add about a cup of water and close the lid and allow for one whistle and remove from flame. Once you are able to open the cooker, sprinkle with the garam masala powder.
