Pepe Ghonto Recipe -Bengali Style Raw Papaya Sabzi

Pepe Ghonto Recipe is the Bengali Style Raw Papaya Sabzi made with grated green and raw papaya and cubed potato. With added roasted peanuts, raisins and a dash of spices. This is an easy sabzi that can be included in a weeknight dinner or for lunch boxes.  Raw papaya, Potato (Aloo), Moong bori (dried lentil dumplings), Turmeric powder (Haldi), Coriander Powder (Dhania), Dry Red Chillies, Bay leaves (tej patta), Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Roasted Peanuts (Moongphali), Sultana Raisins, Mustard oil, Ghee, Garam masala powder, Sugar, Salt   1 Raw papaya , grated 1 Potato (Aloo) , cubed 10 Moong bori (dried lentil dumplings) 1 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Coriander Powder (Dhania) 2 Dry Red Chillies , (adjust to spice and taste preference) 2 Bay leaves (tej patta) 1 Cardamom (Elaichi) Pods/Seeds 1 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1/2 tablespoon Roasted Peanuts (Moongphali) 1/2 tablespoon Sultana Raisins 3 tablespoons Mustard oil 1/2 tablespoon Ghee 1/2 teaspoon Garam masala powder 1 teaspoon Sugar Salt , to taste     15   30     To begin making Pepe Ghonto Recipe -Bengali Style Raw Papaya Potato Sabzi, soak the raisins in a bowl with little water and keep aside .Dissolve the turmeric powder and coriander powder in a little water to form a paste.Heat 1 tbsp oil in a kadai/deep frying pan, fry the peanuts, keep aside on an oil absorbent paper.In the same add a dash of oil if required, fry the boris until golden in color. Remove from the oil, keep aside on an absorbent towel to drain the excess oil.In the same oil, fry the potatoes until golden brown in color. Remove from the oil, keep aside on an absorbent towel.Add the remaining oil, add  the bay leaves, dry red chillies, crushed cinnamon, cardamom and cloves. When the spices start releasing their aroma, add in the turmeric-coriander paste and saute for 3-4 minutes.Now add in the grated papaya and salt to taste, cover and cook over a medium flame. The papaya shall release a lot of water, so no need to add in any water.Stir occasionally, add a splash of water only in case it is becoming 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.Continue to cook over a medium flame till the papaya and potatoes are perfectly cooked, adding a splash of water whenever needed. (Take care that the papaya is just cooked and doesn’t become mushy.)Add the sugar, fried boris and adjust the seasonings.Mix well to combine, cook for a further 5 minutes.Finish with a dollop of ghee and a sprinkle of garam masala powder mix well and switch off.Serve Pepe Ghonto Recipe along with phulka, Bengali Style Cholar Dal Recipe and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a weekday lunch or dinner.