Bengali Green Papaya Kofta Curry: A Flavorful Vegetarian Delight

Kancha Peper Kofta Curry Recipe – Bengali Green Papaya Kofta Sabzi

Immerse yourself in the vibrant flavors of Bengali cuisine with this delightful Kancha Peper Kofta Curry, where the star ingredient is the humble green papaya, transformed into sumptuous koftas that dance in a rich and aromatic gravy. This dish is not only a feast for the eyes but also a deliciously satisfying side dish, perfect for any family gathering or dinner party. Serve it alongside fluffy Garlic Naan or a tangy Parsi-style Baingan Capsicum ka Salan for a truly memorable meal.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

Instructions

Making the Koftas

1. Begin your culinary journey by preparing the koftas. In a large pan, bring approximately 4 cups of water to a rolling boil. Once the water is bubbling, carefully add the grated raw papaya. Allow it to cook for about 5 to 6 minutes until slightly tender.
2. After cooking, drain the papaya, retaining the stock water for later use. Squeeze out any excess water from the blanched papaya and set it aside.
3. In a mixing bowl, combine the blanched papaya, salt, coriander powder, cumin powder, and red chili powder. Incorporate the gram flour (besan) and garam masala powder, mixing well until all the ingredients are combined evenly.
4. Shape the mixture into koftas that fit comfortably in your paniyaram pan or make them slightly larger for frying.
5. To cook the koftas, you can choose between two methods: deep frying or using a paniyaram pan. For deep frying, heat sufficient sunflower oil in a kadai until hot. Carefully drop in the koftas and fry until they turn a beautiful golden brown. Avoid overcrowding the pan to ensure they cook evenly and remain crispy. Drain on a plate lined with kitchen towels.
6. For a healthier option, preheat your paniyaram pan over medium heat. Add a small amount of oil to each cavity and place a kofta in each one. Drizzle a few drops of oil on top of the koftas. Flip them once the bottom is golden and cook until evenly browned all around. Remove and drain excess oil on a kitchen towel.

Preparing the Gravy

1. In a frying pan or kadai, heat the mustard oil over medium heat. Once heated, add the bay leaf, dry red chili, and whole garam masala spices. Sauté until the spices release their aromatic fragrance.
2. Introduce the onion paste and sauté for a couple of minutes. Then add the ginger and garlic paste, cooking for about 5 minutes or until the onion is fully cooked and fragrant.
3. Add the homemade tomato puree, red chili powder, turmeric powder, coriander powder, sugar, and salt to the pan. Stir well and cook until the gravy thickens and begins to bubble.
4. Pour in the reserved papaya stock and beaten yogurt, stirring to combine. Bring the mixture to a gentle boil over medium heat.
5. Carefully add the fried koftas to the bubbling gravy and simmer uncovered for about 5 minutes, allowing the koftas to soak in the flavors of the rich sauce.
6. Finally, sprinkle the kasuri methi over the curry, give it a gentle stir, and remove from heat.

Serving

Transfer the Kancha Peper Kofta Curry to a serving bowl and serve hot, accompanied by fluffy garlic naan or alongside the Parsi-style Baingan Capsicum Ka Salan. Enjoy a delightful meal that showcases the unique flavors of Bengali cuisine.

Conclusion

This Kancha Peper Kofta Curry is not just a dish; it is an experience that captures the essence of Bengali flavors and traditions. The delicate balance of spices combined with the unique texture of the koftas will surely impress your family and friends, making it a staple in your culinary repertoire. Happy cooking!