This is my all time favourite dish which is a traditional Bengali stir fry. It can be made with any vegetable like raw papaya, pumpkin, carrot, radish, bottle gourd, etc. But today I went in for a combo with raw papaya and pumpkin. It is a very simple and a quick preparation with just a tempering of nigella seeds and with minimum of spices. Please note - this is a no onion-no garlic recipe.
The end product is garnished with coriander leaves, coarsely ground vadi and raw mustard oil for an authentic touch. Prawns or fish head is added for the non-veg. version. It is best enjoyed with plain steamed rice or as a side dish with chapattis or parathas. So check for a step by step method with pictures to prepare it.
- 1 medium size raw papaya, grated
- 250 gms. pumpkin, grated
- 2 tbsp. mustard oil
- 8-10 vadi / dried lentil dumplings
- 1 tsp. kalonji
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 2 green chillies, slit
- 1 cup coriander leaves, chopped
- 1 tsp. raw mustard oil
Heat oil in a pan and fry the vadi till light golden in colour. Drain and keep aside to cool. Then grind it coarsely.
Temper the same oil with kalonji. Saute for a few seconds and add the grated veggies, salt, turmeric powder, coriander-cumin powder and green chilies.
Cover and cook on a medium flame by stirring at intervals for around 8-10 minutes. When done, add the coriander leaves, ground vadi and the raw mustard oil.
Mix everything well and serve with plain steamed rice or as a side dish with chapattis or parathas.
Grate the raw papaya and pumpkin.
Heat oil in a pan and temper with kalonji.
Add the grated veggies, salt, turmeric powder, coriander-cumin powder
and green chilies. Cook for 8-10 minutes or till done.
When done, add the coriander leaves, ground vadi & raw mustard oil.
Mix everything well.
Serve with plain steamed rice or as a side dish with chapatis.