Pepe Ghonto Recipe -Bengali Style Raw Papaya Sabzi by Archana’s Kitchen

To begin building Pepe Ghonto Recipe -Bengali Style Uncooked Papaya Potato Sabzi, soak the raisins in a bowl with little drinking water and keep aside .

Dissolve the turmeric powder and coriander powder in a minimal water to sort a paste.

Heat 1 tbsp oil in a kadai/deep frying pan, fry the peanuts, hold aside on an oil absorbent paper.

In the same incorporate a sprint of oil if necessary, fry the boris till golden in color. Take out from the oil, hold apart on an absorbent towel to drain the extra oil.

In the same oil, fry the potatoes till golden brown in colour. Get rid of from the oil, continue to keep apart on an absorbent towel.

Incorporate the remaining oil, add  the bay leaves, dry purple chillies, crushed cinnamon, cardamom and cloves. When the spices start releasing their aroma, increase in the turmeric-coriander paste and saute for 3-4 minutes.

Now add in the grated papaya and salt to taste, go over and prepare dinner in excess of a medium flame. The papaya shall release a great deal of drinking water, so no want to insert in any drinking water.

Stir often, insert a splash of h2o only in case it is getting way too dry and the papaya is sticking to the bottom of the kadai.

When papaya is about 75% cooked, add the potatoes, raisins and peanuts.

Keep on to cook about a medium flame until the papaya and potatoes are correctly cooked, introducing a splash of h2o anytime required. (Just take treatment that the papaya is just cooked and will not become mushy.)

Insert the sugar, fried boris and change the seasonings.

Combine effectively to blend, cook for a more 5 minutes.

End with a dollop of ghee and a sprinkle of garam masala powder combine effectively and switch off.

Serve Pepe Ghonto Recipe alongside with phulka, Bengali Design and style Cholar Dal Recipe and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a weekday lunch or supper.