Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
400 gm papaya cut into small sized cube pieces; 2 medium sized potatoes cut into four pieces each; ½ tsp ginger paste; 1 handful bengal gram soaked in water (at least 6 hours); 1 tsp ghee (clarified butter).

Spices:
  • 1 dry red chilli
  • ½ tsp whole cumin
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tsp cumin powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 tsp sugar
  • ½ tsp turmeric powder
  • Salt according to taste.



Steps:
  1. Temper the oil in a kadai/pan with cinnamon stick, bay leaf, dry chilli and whole cumin in order.
  2. When the spices start to splutter, add ginger paste and fry.
  3. Add potato pieces and fry till light golden brown.
  4. Add papaya pieces followed by salt, sugar, turmeric powder and cumin powder. Stir well.
  5. Now add water (preferably warm water) and cover it. Allow it to cook in low flame till the vegetables are done.
  6. Open the lid, add ghee (if you don't have ghee, use butter. But ghee is the best option) and garam masala powder. Let it be cooked for one minute and turn off the heat.
  7. Serve with rice or roti (chapati).


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