Kancha Peper Kofta Curry Recipe-Bengali Green Papaya Kofta Sabzi
A popular Bengali Recipe of raw papaya koftas in spicy tomato puree, yogurt and onions gravy laced with kasuri methi. Serve along with roti or rice for lunch or dinner.
Kancha Peper Kofta Curry Recipe is a Bengali Green Papaya Kofta Sabzi. Most of us love ripe and bright orange papaya as a fruit but the raw green papaya is also as much edible and lovable as the fruit is. Raw papaya can be used as a vegetable in our daily diet, but this needs cooking to be consumable, unlike fresh ripe papayas. Green papaya has higher amounts of papain and potassium. It is a great idea to include raw papayas for indigestion problem.
Grated raw papayas are blanched and then made into koftas in a paniyaram pan. Then these koftas are braised in a spicy yogurt gravy, making this recipe truly delightful.
Serve Kancha Peper Kofta Curry Recipe-Bengali Green Papaya Kofta Sabzi for dinner with family along with Garlic Naan Without Yeast Recipe and Parsi Style Baingan Capsicum Ka Salan Recipe.
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15 M
30 M
45 M
4 Servings
Ingredients
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For Koftas
- 2 cup Raw papaya , grated
- 2 inch Ginger , grated
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Garam masala powder
- 1/2 cup Gram flour (besan)
- Salt , to taste
- Oil , to cook For Gravy
- 1-1/2 cup Onion , ground to paste
- 1 cup Homemade tomato puree
- 1 tablespoon Garlic , grated
- 1 inch Ginger , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1 Bay leaf (tej patta)
- 1 tablespoon Garam masala powder
- 1 Dry Red Chilli
- 1 tablespoon Sugar
- 2 tablespoons Curd (Dahi / Yogurt) , beaten
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 tablespoon Mustard oil
- Salt , to taste
How to make Kancha Peper Kofta Curry Recipe-Bengali Green Papaya Kofta Sabzi
To begin making Kancha Peper Kofta Curry Recipe-Bengali Green Papaya Kofta Sabzi, first proceed with making koftas.
In a big pan, boil about 4 cups of water, when it starts bubbling, add grated green papaya. Let it cook for 5- 6 minutes. Drain the papaya stock water and keep aside. Squeeze blanched grated papaya to keep this papaya stock reserved to use it when we need to make the gravy.
In a mixing bowl, add blanched papaya, salt, coriander, cumin and red chilli powder.
Add besan and garam masala powder and mix it very well to incorporate everything. Make koftas out of it that fits your paniyaram pan.
You can either deep fry them in hot oil in a kadai, or make it healthier way in paniyaram pan.
Heat enough oil to fry in a deep fry pan and when the oil is hot enough, drop the koftas that you have made and fry till they are cooked and golden brown in colour. Make sure that you do not overcrowd the kadai to make crispy koftas. Drain out into a plate lined with kitchen towel.
Or if you are making these koftas in a healthy way in paniyaram pan, heat the paniyaram pan on a medium heat and fill each cavity with cooking oil, and place the koftas in individual cavities. Drizzle a few drops of oil on each kofta.
Flip the koftas once you see that the bottom side is browned and cook further till the koftas cook and brown evenly around.
Once done, take them out on a kitchen towel and drain out the excess oil, and keep aside till the gravy is made.
Heat oil in a frying pan or kadai. Once the oil is heated, add bay leaf, dried red chilli and whole garam masala. Roast until a nice aroma arises from the kadai.
Once the whole spices are oil-roasted, add the onion paste fry a bit then add ginger garlic paste and fry for about 5 minutes or till the onions are cooked.
Now add tomato puree, red chilli powder, turmeric powder, coriander powder, sugar and salt and fry until the gravy is all bubbling and comes together.
Add papaya stock and beaten yogurt in the gravy. Let it come to a boil, on medium heat. Then add the fried raw papaya koftas and cook uncovered for about 5 minutes on medium heat or till the koftas seep in the flavours from the gravy.
Sprinkle kasoori methi on the Kancha Peper Kofta Curry and give a stir and switch off heat. Remove Kancha Peper Kofta Curry into a serving bowl.
Serve Kancha Peper Kofta Curry Recipe-Bengali Green Papaya Kofta Sabzi for dinner with family along with Garlic Naan Without Yeast Recipe and Parsi Style Baingan Capsicum Ka Salan Recipe.
Kancha Peper Kofta Curry Recipe-Bengali Green Papaya Kofta Sabzi is part of the Beat The Heat With Summer Vegetables
