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Monday, April 26, 2010

Appyayan : Peper Dalna (Bengali green papaya Curry)

Papaya is known as "Superfood". It is full of nutrients and has loads of health benefits. It is grown very easily in tropical countries. In India, it is grown as a garden vegetable. The green or unripe papaya is eaten as a vegetable, cooked as well as raw, as a salad.
Unripe or ripe papaya, both has loads of health benefits.
  • Green or unripe papaya is an ailment for indigestion and its high fiber content helps prevent constipation. Papayas contain papain, an enzyme that helps digest proteins (especially food with gluten). The unripe papaya is considered to have more healing powers for constipation than the ripe one.
  • The ripe papaya is known as exotic fruit. Papaya is another rich source of beta-carotene, vitamin C and fiber, and also contains potassium and Folate.
  • In addition to aiding in digestion and thus preventing constipation, papaya also provides relief from piles and has anti-cancer properties. 
  • Papaya has also been shown to lower cholesterol levels, prevents the formation of urinary stones, prevents intestinal infection by parasites and aids in the proper functioning of the body’s immune system. 
  • For lactating mothers, according to traditional beliefs, papaya also helps to stimulate milk production.
  • Papayas are a good source of fiber. Its fiber is able to keep cancer-causing toxins in the colon away from the healthy colon cells. Those who are experiencing constipation or at risk of colon cancer should consider taking more papaya. Papaya’s Folate, vitamin C, vitamin A, beta-carotene and vitamin E have been linked with reduced risk of colon cancer.
  • The antioxidant nutrients found in papaya have also been proven to reduce muscle inflammation and the healing of burns and wounds. 
  • Women in India, Bangladesh, Pakistan, Sri Lanka, and other countries have long used green papaya as a folk remedy for contraception and abortion. Enslaved women in the West Indies were noted for consuming papaya to prevent pregnancies and thus preventing their children from being born into slavery. (source : WIKI)
In Bengal, during summer, in many households( at least in our household), it is must to have 2-3 chunks of cooked green papaya as a starter with rice before eating anything. It helps in digestion during the hot days of summer. I'll share a simple but mouth watering traditional bengali recipe of green papaya curry, known as "Peper Dalna"

I need to show you one amazing thing that I have never seen before. Have you ever seen a seedless(even one single seed) papaya..Here is one for you..with that I've made this curry, but I was just amazed after cutting it into half that there was not even one single seed. Amazing, isn't it?

Green papaya(small) : 1
Potato: 2 (medium)
fresh coconut flesh : few pieces
Tomato(small) : 1 (chopped)
Ginger(grated) : 1 tblsp.
Green chilli : 1 or 2(slitted)
Bay leaf : 1
Cumin seeds : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1 to 2 tsp.(accr. to your test level)
Cumin seed powder : 2 tsp.
Coriander powder : 1 tsp.
Garam Masala powder(bengali) : 1 tsp.(grind into powder of 2 cardamoms, 4 cloves and 1 small piece of cinnamon stick)
Ghee(clarified butter) : 1 tblsp. (for garnishing)
Oil : 2-3 tblsp.
Sugar : 1 tsp.
Salt to taste
Fresh coriander leaves for garnishing(optional)

Method :
  • Peel the potatoes and cut into small cube like pieces. Peel papaya and cut into thin slices. Add a pinch of salt to both potato and papaya pieces. Keep aside.
  • Take fresh coconut flesh, peel the hard brown skin, then cut into small pieces. Keep aside.
  • Heat oil in  a pan, fry coconut pieces until they are very lightly browned. In the same oil, fry potato and papaya pieces together until brown. Take out o and keep aside.
  • In the same oil, add bay leaves and cumin seeds. When seeds start to crackle and change colour, add grated ginger, slitted green chillies and tomatoes. Stir for 1 to 2 minutes until tomatoes get pulpy. Then add turmeric, cumin, coriander and red chilli powder, mixed with 2 tblsp. of water. 
  • In medium flame, stir to mix the spices well until oil seperates. Then add fried potato and papaya pieces. Add salt and sugar. Coat veggies well with spices.
  • Add 1 cup or enough water to cook the veggies. It is a semi dry gravy dishes, so add water accordingly, if needed add more. Add fried coconut pieces now. When veggies are cooked, check the seasoning. 
  • When you have desired amount of gravy, sprinkle ghee and garam masala powder over the gravy. Mix well and remove from heat. 
  • Garnish with fresh coriander leaves if you want. Serve hot with plain rice.
It's a mouth watering dish, try out sometime and let me know how much you've liked it. This summer dish is going to take part in my ongoing event, Spotlight:Summer food & Drinks. which is going to end on May 2nd....friends, send in your entries soon to

Monday, April 26, 2010 / by / 10 Comments


  1. Looks very yummy!! I love this curry!!

  2. hello Indrani, u have an amazing website. It's neat and with some great Bengali dishes I will surely come back again. I would soon be trying out ur Veg Bengali recipes. :)

  3. Thanks Apu

    @ MD, Thanks for visiting my blog and sure come back and try my recipes..and let me know

  4. Nice curry..
    Sent my recipe entry to your event..Hope you have recived it..

  5. We make similar kind of curry with green papaya in south. Like this recipe, looks delicious.

  6. I tried this for my Bengali husband, the raw papaya took forever to cook, way past the potatoes. I then checked with my MIL, she said after the point when she mixes the masala and adds the veggies, she pressure cooks them! I kept adding water multiple times and this method took took long.


  7. @ Reena Ganesh,
    Thanks Reena for visiting my blog and trying my recipe of Peper Dalna(raw papaya Curry) for ur said, papaya took very long for you to cook. I don't know if you have noticed, in the recipe I wrote to cut the papayas in thin slices and potatoes into cubes. then I fried them with little salt added. Doing that, papaya and potatoes cook almost half and after that when you add water it doesn't take long and cooks at the same time of potatoes.
    You can pressure cook, but it lessens the taste a bit, I think so. Hope it helps. if you need to know anything else, can write to me.


  9. Thnk u for this recepie without no onion and no garlic


Thanks for visiting my blog and for your valuable feedback. This means a lot to me...

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