Appyayan : Peper Dalna (Bengali green papaya Curry)Monday, April 26, 2010
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.
- 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)
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)
- 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.