Raw papaya curry, made Bengali style – Kancha Peper Ghonto is raw papaya cooked with potatoes in mustard oil and flavoured with panch phoron and chillies
I love Bengali vegetarian cooking. Yes! Contrary to popular misconception, Bengali cuisine does have a vast repertoire of vegetarian dishes, making use of often neglected vegetables and fruits with such finesse that you can’t help but be in awe. All kinds of gourds, plantains, raw mangoes, different varieties of beans and eggplants, banana flower – all of them find a home in these Bengali vegetarian dishes. And not just these vegetables, but also their peels find their way into everyday dishes like the chorchori.
Check out some of the Bengali recipes from my blog:
Ghonto is a Bengali style preparation of a vegetable or a combination of vegetables – a dry curry that is had with rice. This kancha peper ghonto may not be a standard Bengali household combination, but raw papaya curry made along with potato is a delicious combination. The mustard oil, panch phoron and green chillies infuse so much flavour into this simple curry. You can also omit the potato and make this recipe with sliced raw papaya alone. If you would like this dish to be a quicker cooking one, coarsely grate the raw papaya instead of slicing. Traditionally served with rice, it also goes very well with Phulka rotis.
More Raw Papaya recipes
Raw papaya curry comes with excellent health benefits for the digestive and immune system and these recipes will help you eat more of this fruit. The papaya salad is a very popular dish in Thai cuisine. The raw papaya chutney is a vital condiment served along with dhokla and khandvi, and the raw papaya poha is my own creation.