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Photo of Kancha pepers kofta curry by Pranali Deshmukh at BetterButter
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Kancha pepers kofta curry

Apr-19-2018
Pranali Deshmukh
30 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Kancha pepers kofta curry RECIPE

Kancha Pepe'r Kofta Curry Recipe is a Bengali Green Papaya Kofta Sabzi. Papaya is a fruit .but its curry is very delicious. kancha means row .

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • West Bengal
  • Frying
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 2 cup Raw papaya , grated
  2. 2 inch ginger , grated
  3. 1teaspoon coriander Powder
  4. 1 teaspoon red chilli powder
  5. 1 teaspoon cumin (Jeera) powder
  6. 1 teaspoon garam masala
  7. 1/2 cup gram flour (besan)
  8. salt , to taste
  9. Cooking oil , to cook
  10. FOR CURRY
  11. 1-1/2 cup onion , ground to paste
  12. 1 cup tomato puree
  13. 1 tablespoon garlic , grated
  14. 1 inch ginger , grated
  15. 1 teaspoon turmeric powder
  16. 1 teaspoon red chilli powder
  17. 1 Bay leaf (tej patta)
  18. 1 Dry red chilli
  19. 1 tablespoon sugar
  20. 2 tablespoons curd
  21. 1 teaspoon Kasuri methi
  22. 1 tablespoon mustard oil

Instructions

  1. To begin making Kancha Pepe'r Kofta Curry Recipe (Bengali Green Papaya Kofta Sabzi), first proceed with making koftas.
  2. In a big pan, boil about 4 cups of water, when it starts bubbling, add grated green papaya. Let it cook for 5- 6 minutes. Drain the papaya stock water and keep aside. Squeeze blanched grated papaya to keep this papaya stock reserved to use it when we need to make the gravy.
  3. In a mixing bowl, add blanched papaya, salt, coriander, cumin and red chilli powder.
  4. Add besan and garam masala powder and mix it very well to incorporate everything. Make koftas out of it that fits your paniyaram pan.
  5. You can either deep fry them in hot oil in a kadai, or make it healthier way in paniyaram pan. 
  6. Heat enough oil to fry in a deep fry pan and when the oil is hot enough, drop the koftas that you have made and fry till they are cooked and golden brown in colour. Make sure that you do not overcrowd the kadai to make crispy koftas. Drain out into a plate lined with kitchen towel.
  7. Flip the koftas once you see that the bottom side is browned and cook further till the koftas cook and brown evenly around.
  8. For grevy
  9. Heat oil in a frying pan or kadai. Once the oil is heated, add bay leaf, dried red chilli and whole garam masala. Roast until a nice aroma arises from the kadai.
  10. Once the whole spices are oil-roasted, add the onion paste fry a bit then add ginger garlic paste and fry for about 5 minutes or till all the raw smell disappears.
  11. Now add tomato puree, red chilli powder, turmeric powder, coriander powder, sugar and salt and fry until the gravy is all bubbling and comes together.
  12. Add papaya stock and beaten yogurt in the gravy. Let it come to a boil, on medium heat. Then add the fried raw papaya koftas and cook uncovered for about 10 minutes on medium heat or till the koftas seep in the flavours from the gravy.
  13. Sprinkle kasoori methi (dried fenugreek leaves) and give a stir and switch off heat.
  14. Serve Kancha Pepe'r Kofta Curry Recipe (Bengali Green Papaya Kofta Sabzi) for dinner with family along with

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Milli Garg
Apr-24-2018
Milli Garg   Apr-24-2018

Yummilicious!

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