Penpe Chingrir Dalna/Raw Papaya Curry with Prawns

This is a traditional Bengali version of cooking raw papaya with prawns and potatoes. This ‘Dalna’ is often served as a side dish with steamed rice and dal. Or you can have this alone with steamed rice too. Truly delectable and delicious way of having raw papaya in your meal, which can never go wrong!

Penpe Chingrir Dalna
Penpe Chingrir Dalna

Penpe Chingrir Dalna/Raw Papaya Curry with Prawns

Ingredients

  • Raw Papaya- 1 medium sized (Peel papaya, discard the seeds and cut into cubes)
  • Potato- 2 medium sized (Peel and cut into cubes. Match with the size of the papaya pieces. Wash and keep aside.)
  • Small prawns- ½ cup (Remove the head and shell. Wash and rub salt and 1 tsp of turmeric powder on freshly washed prawns. Keep aside)
  • Turmeric powder
  • Cumin powder- 1 tbsp
  • Ginger paste- 1 tsp
  • Cumin seeds- ½ tsp
  • Bay leaf- 1
  • Whole dry red chili- 1 (broken)
  • Slit green chilies- 2-3
  • Salt
  • Sugar- 1 tbsp
  • Garam masala powder- ¼ tsp
  • Mustard oil- ½ cup+more if required

Method

Heat oil in a deep frying pan/kadai. Shallow fry the potatoes on medium flame for 3-4 minutes or until all the pieces turn golden in color. Remove and keep aside. Now add the prawns, shallow fry them for 2-3 minutes on medium flame. Remove and keep aside.

In rest of the oil (there should be 3 tbsp oil in the kadai, if not add some more oil at this stage) temper with bay leaf, dry red chili and cumin seeds. Sauté for 3-4 seconds. Add papaya pieces and potatoes followed by ½ tsp of turmeric powder, cumin powder, green chilies, salt and ginger paste. Mix well, cover and fry for 5-6 minutes on medium flame. Uncover and keep stirring in between. Now add 1 cup of water. Mix, cover and cook on low flame until the papayas are fully cooked. Add prawns and sugar. Mix and cook uncovered for another 2-3 minutes. Add garam masala powder. Mix well and remove from heat.

Serve hot with steamed rice. Enjoy!

Note:

For faster cooking you can pressure cook papaya pieces with two whistles. Drain the water and use further. I always pressure cook them, as veggies take a lot of time to cook through here in North India.

Penpe Chingrir Dalna
Penpe Chingrir Dalna

 

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