Penper Ghonto/Raw Papaya Sabji

Penper Ghonto is a purely vegetarian (onion-garlic free dishes are considered pure veg) Bengali dish. It’s an age old delicacy, which tastes great with rice. Often cooked by my mother, it was our family favourite. It’s her recipe, like many other dishes I’ve also learnt this from her. After having this sabji, you’ll be a fan of it that is guaranteed! So, here is how to cook it-

Penper Ghonto/Raw Papaya Sabji
Penper Ghonto/Raw Papaya Sabji

Penper Ghonto/Raw Papaya Sabji

  • Penpe/Raw Papaya- 1 medium sized
  • Potato- 1 medium sized (Peel and cut into cubes)
  • Yellow moong dal- 2 tbsp
  • Bori/Bodi/Vadi or Sundried Lentil Dumplings – 10-12
  • Green chilli- 2 (broken into pieces)
  • Mustard oil- ¼ cup
  • Salt
  • Turmeric powder- ½ tsp
  • Sugar- 1 tbsp
  • Ghee/Clarified butter- 1 tbsp
  • Garam masala powder- ½ tsp

For tempering

  • Cumin seeds- – ½ tsp
  • Bay leaf- 1
  • Dry red chilli- 1

Method

Peel the papaya. Cut into 4 equal pieces length wise. Wash well. Now grate them using a grater. Keep aside.

Dry fry yellow moong dal in a frying pan until light brown in color. Wash and keep aside.

Heat oil in a kadai/deep frying pan. Fry all the bori until golden in color. Remove and keep aside.

Peel the potato and cut into cubes. Wash well. Fry the potatoes until golden brown in color. Remove and keep aside.

how to cut Potato for Ghugni
Cut potato like this
Golden brown potatoes
Golden brown potatoes

Now in the remaining oil (we need 2 tbsp oil for making the sabji, if there is no oil in the kadai, add some at this stage) temper with the ingredients mentioned ‘for tempering’. Add grated papaya, potatoes, salt, turmeric powder, roasted moong dal and green chillies. Mix well, and cook on medium flame for 2 minutes. Keep stirring in between. Add ½ cup of water into this. Mix again, cover and cook further on low flame until papaya and potatoes are cooked thoroughly. If you feel that the sabji is drying up too much in between of cooking, add some water. But, keep in mind that it’s a dryish sabji. So, add water carefully.

 Now add sugar, fried bori, ghee and garam masala powder. Mix well and cook uncovered for 2-3 minutes more. Remove from heat.

Serve hot with steamed rice.

Bori/Sundried lentil dumplings
Bori/Sundried lentil dumplings

 

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