Narkel Diye Pepe – Raw Papaya with Grated Coconut Curry

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When you hear about papaya, the first thing comes to mind are the yellow bell shaped fruits with hundreds of dark black seeds. The ripe papaya seasoned with some red chili powder and salt is one of the most consumed roadside snacks of Bengal during the summer time. As for me, I walk a few feet away from wherever there is the yellow papaya, I am averse to the smell of ripe papaya.

Though I almost hate ripe papayas, but I’m in love with the raw green ones. The raw papaya has high amount of the papain enzyme. It is good for the skin as well as the heart. But, its most important benefit is it helps as a digestive enzyme. And, probably because of this the dida (grandmother from mom’s side) also used to put a few slices of papaya when she prepared mutton curry, to tenderize the meat.

Narkel pepe

The raw papaya is also used in other types of curries with potatoes, onions and garlic. But, my mom prepares it in a very different way. The grated papaya is mixed with grated coconut – this gives it a divine taste.

The winners for last month’s Saffron Road Food giveaway is Shailaja and Leo Martis.

Narkel Diye Pepe

Indian, Side, Authentic bengali recipe, Papaya recipe, Coconut recipe, Bengali papaya recipe, Bangla ranna
Cooks in    Serves 4
Ingredients
  • 1 small papaya washed and grated
  • 1 medium size potato, cut into one-inch cubes
  • ½ cup freshly grated coconut
  • 1 teaspoon whole cumin
  • 1 teaspoon turmeric powder
  • ½ teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 tablespoon ginger paste
  • ½ teaspoon garam masala
  • 1 tablespoon ghee
  • 2 tablespoon mustard oil
  • Salt to taste
Directions
  • Take the grated papaya in a deep bottom vessel and cover it with water, boil till the papaya becomes tender
  • Add a pinch of salt and turmeric powder to the potatoes, shallow fry them till they are half done. Keep aside
  • Pour in about 1 tablespoon of oil in the same wok, and throw in the cumin seeds, as they start sputtering add the potatoes, boiled papaya and all the spices. Season with salt. Cook for 3-5 minutes till the spices are well mixed. Now, add the grated coconut and cook for another 2-3 minutes, stirring often.
  • Add little water if the curry turns to dry. Cook covered till the potatoes are cooked. Sprinkle the garam masala and ghee, mix well. Serve with roti or rice.

Narkel diye pepe

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3 Comments

  1. Bitter gourd recipe
    Bitter gourd fry
    Those who don’t like bittergourd will start eating from no500gm bitter gourd, 250gm wheat flour(aata), chilly powder, salt, oil

    Cut bittergourd in half piece, take out the seed,boil the bittergourd 80%, once cooled press and take the excess water from the boiled bittergourd
    Now in a plate mix aata, chilly powder, salt
    if u want u can also squees lime on the bittergourd or add sugar optional.
    Heat oil in a pan press the bittergourd both the side in the mixture(aata, salt, chilly powder)cot the mixture in bittergourd and shallow fry.
    Serve with rice, daal

  2. I was amazed to see how well it turned out. Grated coconut and gorom moshla take this curry to another level. I loved it. Now, I hope my papaya hating husband finally changes his mind about this wonder vegetable.

  3. Never tried this but sounds delicious.

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