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Thursday, 29 September 2016

Pepe Kumro Chechki (Raw Papaya & Pumpkin Stir Fry - Bengali Style)


          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, raddish, bottlegourd, 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. Please check below 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 chilies, 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 and serve with plain steamed rice or as a side dish 
                     with chapattis.












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