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 and no garlic recipe.
The end product is garnished with coriander leaves, fried and coarsely ground vadi (dried lentil dumplings) 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 chapatis or parathas. So check out the step by step pictorial recipe 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. Sauté 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 raw papaya & pumpkin.
Heat oil & temper with kalonji.
Add grated veggies, salt, turmeric powder, coriander-cumin powder
& green chilies. Cook for 8-10 minutes or till done.
When done, add coriander leaves, ground vadi & raw mustard oil.
Mix everything well.
Serve with plain steamed rice or as a side dish with chapatis.
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