This Papar diye Pepe r Dalna dish reminds me of my grand ma, who, being a widow was deprived of any non veg including few vegetables like onion and garlic. Mom used to make this dish for her to make her food a bit palatable, and I believe, this was one of her favorite.
I also happen to like it and during my leave after my class XII exam ( yes,,, we used to get long leave after our board exams!), I learnt it from her. She used to sit in a chair in the kitchen and instruct me on how to cook few basic bengali dishes. I cherish those days till date.
This can be cooked with potato as well, but green papaya gives it a different flavor and it is heathier as well, if you consider the health benefit of green papaya. Let me show you how to cook this dish.
Ingredients for Papar diye Pepe r Dalna
- Pepe or green papaya – 1, peeled and cubed
- Potato – 2, peeled and cobed
- Papad or Papar- I prefer the masala one, 4-5
- Bayleaf, cumin seeds, dry red chili , whole – for tempering
- Salt, Turmeric, Sugar – a pinch
- Cumin powder, coriander powder, red chili powder – 1 tsp each
- Hing – a pinch
- Tomato – a, chopped
- Ginger paste – 1 tbsp
- Mustard oil for cooking
- Ghee – 1 tsp
Method to cook Papar diye Pepe r Dalna
In half cup of water, take the turmeric powder, salt, red chili powder, cumin powder and coriander powder. Make a paste and keep aside. Soaked masala water gives a distinct flavor to the dish.
In a pan, heat oil, Then fry the papad one at a time and keep aside.
In the same pan, add some more oil if required and then add the bay leaf, red chili and cumin seeds as tempering. Let it splutter.
Add the ghee and when it is hot, add the hing to the oil ghee mixture.
Add ginger paste along with chopped tomato and fry well till the tomato becomes mushy.
Now pour the masala paste along with a splash of water into the pan. Mix well and fry till the oil starts coming out of the masala.
This is how it will look like when the masala is fried well.
Now add the cubed papaya and potatoes to the pan. Mix well.
Add sufficient water so that the vegetables gets cooked. You may boil the vegetable separately and then add to the masala as well. In that case, you need to adjust the amount of water being added as per your choice of the gravy.
When vegetables are fully cooked, break the fried papad into pieces, and add to the gravy. Papad will soak some liquid, so you need to have an eye to the water amount.
Mix the papad lightly with the vegetable. They will become soft. Give it a final boil and switch off the gas.
Adjust the seasoning, add the sugar at this stage and mix well. Be careful not to break the papad too much. You may add one more spoonful of ghee at this stage.
Serve with plain rice or roti.
If you have some left over papad, you can make a papad raita as a side.