Name: Kancha pepers kofta curry recipe by Pranali Deshmukh at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: 2 cup Raw papaya , grated; 2 inch Ginger , grated; 1teaspoon Coriander Powder; 1 teaspoon Red chilli powder; 1 teaspoon Cumin (Jeera) powder; 1 teaspoon garam masala; 1/2 cup Gram flour (besan); Salt , to taste; Cooking oil , to cook; FOR CURRY; 1-1/2 cup Onion , ground to paste; 1 cup tomato puree; 1 tablespoon Garlic , grated; 1 inch Ginger , grated; 1 teaspoon Turmeric powder; 1 teaspoon Red chilli powder; 1 Bay leaf (tej patta); 1 Dry red chilli; 1 tablespoon Sugar; 2 tablespoons curd; 1 teaspoon Kasuri Methi; 1 tablespoon Mustard oil

Ingredients Serving: 3

2 cup Raw papaya , grated
2 inch Ginger , grated
1teaspoon Coriander Powder
1 teaspoon Red chilli powder
1 teaspoon Cumin (Jeera) powder
1 teaspoon garam masala
1/2 cup Gram flour (besan)
Salt , to taste
Cooking oil , to cook
FOR CURRY
1-1/2 cup Onion , ground to paste
1 cup tomato puree
1 tablespoon Garlic , grated
1 inch Ginger , grated
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder
1 Bay leaf (tej patta)
1 Dry red chilli
1 tablespoon Sugar
2 tablespoons curd
1 teaspoon Kasuri Methi
1 tablespoon Mustard oil

Instructions

To begin making Kancha Pepe'r Kofta Curry Recipe (Bengali Green Papaya Kofta Sabzi), first proceed with making koftas.
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.
In a mixing bowl, add blanched papaya, salt, coriander, cumin and red chilli powder.
Add besan and garam masala powder and mix it very well to incorporate everything. Make koftas out of it that fits your paniyaram pan.
You can either deep fry them in hot oil in a kadai, or make it healthier way in paniyaram pan.
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.
Flip the koftas once you see that the bottom side is browned and cook further till the koftas cook and brown evenly around.
For grevy
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.
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.
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.
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.
Sprinkle kasoori methi (dried fenugreek leaves) and give a stir and switch off heat.
Serve Kancha Pepe'r Kofta Curry Recipe (Bengali Green Papaya Kofta Sabzi) for dinner with family along with

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