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.

Pepe Shukto (Papaya Curry - Bengali Style)

          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. 

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, 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.