Shukto in general is a traditional Bengali cuisine and a great comfort food for most Bengalis. It is considered as a delicacy. No menu is complete without this dish. It can be cooked with a medley of veggies, with or without bitter gourd. It is served with hot steamed rice at the beginning of a full course meal.
There are many versions to preparing Shukto. So let me share Raw Papaya Shukto, that is considered to have a cooling effect on the tummy. It is a simple preparation with minimal of spices and is tempered with Bengali five spice - panch phoron. So do give it a try and will be pleased to hear from you.
- 1 medium size papaya, chopped
- 8-10 bori / vadi (dried lentil dumplings)
- 2 tbsp. mustard oil
- 2 bay leaves
- 1-2 dry red chilies
- 1 tsp. panch phoron (five spice)
- 2 green chilies, slit
- salt to taste
- 1/4 tsp. turmeric powder (opt)
- 1 tsp. roasted cumin powder
- 1 tsp. ginger paste
- 1 tsp. whole wheat flour
- 1 tbsp. kasundi / mustard paste
- 1 tsp. ghee
- 1 tbsp. coriander leaves, chopped (opt)
Heat oil in a pan and temper with bay leaves, red chilies and panch phoron. Saute for a few seconds. After it stops spluttering, add the vadi and fry till light brown.
Add the chopped papaya and all the dry spices. Mix everything well and stir fry on a high flame for 2-3 minutes.
Add 1 cup water and green chilies. Simmer, covered till the papaya is cooked. You may add more water if not done.
Add the ginger paste, whole wheat flour and kasundi mixed with 1/4 cup water. Give it a stir and simmer for a minute.
Switch off the flame and add the ghee and coriander leaves. Serve as a side dish with hot steamed rice.
Parathas, be they plain or stuffed have been an integral part of a breakfast menu on an Indian platter. In fact they can be had any time of the day. It also serves as a perfect lunch box meal. They are filling, wholesome and healthy too.
So here you go - stuffed green papaya paratha, which turned out very delicious. You can enjoy them with any side dish, pickles, yoghurt or just butter. So check out the step by step pictorial recipe to prepare it.
- 1 & 1/4 cup whole wheat flour
- pinch of salt
- oil to shallow fry
Stuffing -
- 1 medium size green papaya, grated
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 tsp. ginger, grated
- 1 tsp. garam masala powder
- 1/2 tsp. turmeric powder
- salt to taste
- 2 fresh red / green chilies
- handful of coriander leaves, chopped
- 1 tbsp. roasted gram flour
Heat oil in a pan and temper with the cumin seeds and ginger. Saute for a few seconds. Add the turmeric powder and garam masala powder.
Then add the grated papaya, salt and fresh chilies. Mix everything well and cook, covered on a medium flame. Keep stirring at intervals and cook till all the moisture is dry.
Transfer to a bowl and set aside to cool down. Add the coriander leaves and gram flour. Mix well and keep aside.
In a bowl, mix together flour, salt and 1 tbsp. oil. Add required quantity of water and knead a stiff dough. Cover with a damp cloth and keep aside for 15-20 minutes.
Divide the dough into 4 equal portions. Take each ball of dough and roll out like a poori by dusting some flour. Place 1-2 tbsp. of the filling and bring all the edges together.
Secure it firmly and flatten it with your fingers so that the stuffing is evenly spread out. Now dust some more flour and roll out into a bigger circle, just like a chapatti.
Make similar parathas. Heat a tawa / skillet and shallow fry the stuffed parathas one at a time, by drizzling some oil over it and around the edges.
Fry on a medium flame till it turns light golden brown on both sides. Transfer to a serving plate.
Fry all the remaining parathas in the same way. Serve them hot with any side dish, yoghurt, butter or pickle.
Heat oil & temper with cumin seeds & ginger. Saute for a few seconds.
Add turmeric powder & garam masala powder.
Add grated papaya, salt & chilies. Mix well & cook, covered on med. flame.
Keep stirring at intervals & cook till moisture has evaporated.
Set aside to cool down.
Add coriander leaves....
....and gram flour. Mix well & keep aside.
Take each ball of dough & roll out like a poori by dusting some flour.
Place 1-2 tbsp. of the filling....
.....and bring all the edges together.
Secure it firmly & flatten it with your fingers so that the stuffing is evenly
spread out.
Dust some more flour & roll out into a bigger circle, just like a chapatti.
Heat a tawa & shallow fry the stuffed parathas by drizzling some oil.
Transfer to a serving plate.
Serve them hot with any side dish, yoghurt, butter or pickle.
