It is a traditional homemade Bengali recipe. It is a simple papaya curry where prawns are added for an extra flavour. It can be omitted for the vegetarian version. Instead, vadis (lentil dumplings) can be added. This dish can be enjoyed either with plain steamed rice or chapattis.
- 1 med. papaya, grated
- 10-12 big prawns, deveined and cleaned
- 1 onion, chopped
- 2 green chillies, slit
- 1 tsp. ginger paste
- 1/2 tsp. Panch phoron (equal quantities of kalonji (onion seeds), cummin, fennel, mustard and fenugreek seeds)
- 2 bay leaves
- 2 tbsp. fresh coconut, grated
- salt to taste
- 1/4 tsp. turmeric powder
- 3 tbsp. mustard oil
- 1 tsp. coriander leaves, chopped
- 1 tsp. ghee (clarified butter)
Heat a tbsp. of oil and fry the prawns till they change colour. Remove and keep aside. In the same pan add the rest of the oil and temper with bay leaves and the panch phoron.
After they stop spluttering add the chopped onions, ginger and the green chillies. Saute till the onions are soft.
Add the grated papaya, salt, turmeric and the prawns and stir to mix well. Cover and cook on low flame till done. Water can be sprinkled at intervals. Stir occasionally to prevent it from sticking at the bottom of the pan.
Before removing add the chopped coriander leaves and ghee and serve hot with rice as a side dish or with chapattis.