Pepe Chechki (Green Papaya Stir Fry - Bengali Style)

 

          This is yet another traditional and a simple homemade raw papaya stir fry which is a vegetarian version. It is cooked with some fried bori in the local lingo, meaning vadis or dried lentil dumplings. For the non-vegetarian version, prawns or fish head is added to enhance the flavor. 

          'Chechki' means dry, so the raw papaya is grated and stir fried with a tempering of kalongi (nigella seeds) and then cooked with salt, turmeric powder, red chili powder, green chilies and roasted coriander-cumin powder. 

          The end product is garnished with chopped coriander leaves and ghee. The latter can be substituted with raw mustard oil for an authentic touch. It is best enjoyed with plain steamed rice or as a side dish with chapattis or parathas. So check out the step by step pictorial recipe to prepare it.

• 1 med. size raw papaya, grated
• 8-10 vadi (dried lentil dumplings)
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1 tsp. salt or to taste
• 1/2 tsp turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. red chili powder
• 2 green chilies, slit
• 1/2 cup coriander leaves, chopped
• 1 tsp. ghee / raw mustard oil (opt)

          Heat oil in a pan and fry the vadis till golden in color. Keep aside. 

         Temper the same oil with nigella seeds. Sauté for a few seconds.

          Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies and the fried vadis.

          Fry on a low flame by sprinkling some water and stirring at intervals. 

          After the moisture has dried and the veggie is cooked, add the coriander leaves and ghee. 

          Give it a mix and serve with rice or chapattis.

         Heat oil in a pan & fry the vadis till golden in color. Keep aside. 

             Temper the same oil with nigella seeds. Sauté for a few seconds.

Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies & the fried vadis. Fry on a low flame by sprinkling some water & stirring at intervals

After the moisture has dried & the veggie is cooked, add coriander leaves & ghee. 

                   Give it a mix and serve with rice or chapattis.