Here is another dish from bengal which is my favourite. It’s easy to prepare, healthy to have & great to taste. I know it as my mom’s recipe as I am having this for years at home now… my mum definitely does not remember or knows the source of the recipe. But that really does not matter. Here is a quick recipe run for you.
Green Papaya – 1 small (about 250 – 300 grams) – cut into small cubes.
Bengal grams – 1 cup (Soaked overnight & pressure cooked / boiled
Cumin seed – 1 and half teaspoon
Whole dry red chili – 2 large
Bay leaf – 2 medium or 1 large
Ginger – 1 tablespoon grated
Turmeric – half teaspoon
chilli powder – 1 and half teaspoon (adjust to your taste)
Garam Masala – 3/4th to 1 teaspoon (if you do not have it ready-made just grind clove, cardamom & Cinnamon)
Salt – to taste
Sugar – pinch full of (optional)
Oil – About 2 tablespoon.
Heat oil in a pan. As it heats up (we don’t want it very hot) leave in the bay leaf & let it fry for a few seconds. Now add cumin & dry red chilli. As the cumin releases its aroma add grated ginger.
Add in the green papaya & boiled bengal grams & sauté on medium to high flame. If you see too much water just sauté till the water is reduced.
Now add, coriander powder, turmeric, red chili powder, half the garam masala. Sauté for a few minutes. Now add salt & sugar to taste.
Add some warm water. Water should just cover the papaya & bengal grams. Now cover and cook for 10 minute. Check it in 5 – 8 minutes to see if it’s done. Add the remaining garam masala & cover cook till the green papaya is soft and fully cooked. This subzi / curry is not watery nor it is very dry. In bengali we call this consistency “Gaa maakha” it literally means the gravy is just enough to cover the vegetables.
This is best served with chapati / Indian bread.
Do write to me if you try this in your kitchen. Feel free to share your variation for this curry.