Recipe for Raw Papaya Kofta Curry
In this recipe, raw papaya is grated and combined with spices. Its dumplings are then fried and cooked in a gravy. It tastes great with freshly prepared rotis or paranthas.
Equipment
- Pan
- Grater
Ingredients
Ingredients for Payaya Kofta
- 1 Raw Papaya, Small
- 1 tsp Salt
- 1 tsp Carom Seeds (Ajwain)
- 1 tbsp Fresh Coriander Leaves, Chopped
- 1 tbsp Dry Fenugreek Leaves (Kasuri Methi)
- 8-10 tbsp Gram Flour (Besan)
- Oil, for Frying
Ingredients for the Curry
- 2 tbsp Oil
- 3 Bayleaves
- 1 Black Cardamom
- 1 tbsp Chopped Garlic
- 1 tbsp Chopped Green Chillies
- 1 Medium-Sized Onion, Chopped
- 1 tsp Cumin Seeds
- 1 tbsp Fresh Coriander Leaves, Chopped
- 3 Medium-Sized Tomatoes, pureed
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- ⅓ tsp Cumin Powder
- 150 ml Yoghurt
- 3 cups Water
- Salt, to taste
- 1 tbsp Dry Fenugreek Leaves ( Kasuri Methi)
- ½ tsp Garam Masala
To Garnish
- Fresh Cream
- Chopped Fresh Coriander Leaves
Instructions
- Wash and peel the papaya. Deseed it and then grate it.
- Add salt. Mix well and keep it aside for 10-15 minutes.
- Meanwhile, start working on the gravy. Heat Oil in a Kadhai (deep-bottomed pan)
- Add bayleaves and black cardamom. Fry them on medium heat for 15 seconds.
- Add chopped garlic and green chillies. Fry them on medium heat for about 30 seconds.
- Add chopped onions, cumin seeds and fresh coriander leaves. On medium heat, fry them till the onions turn translucent.
- Add tomato puree.
- Add turmeric powder, cumin powder, red chilli powder, coriander powder and about 1/3 tsp salt.
- Cover with a lid. Lower the heat and let it cook for about 10-12 minutes.
- Now, while the gravy is cooking, check the grated papaya.
- You will notice that the papaya has released its juices Squeeze and separate the water. Don't throw this water. You can add this later to the curry.
- To the dry grated papaya, add fresh coriander leaves, dry fenugreek leaves, carom seeds and gram flour. Mix well.
- You will get a semi-loose mixture.
- Heat oil in a pan. Take small portions of this mixture, round them gently and put them in medium-hot oil.
- On medium heat, cook the koftas.
- Meanwhile, check the gravy. You will notice that the gravy has reduced a little.
- Add beaten yoghurt. On high heat, continuously mix the gravy for about 1-2 minutes.
- Then let it cook for about five more minutes on medium heat.
- Add 2 cups of water and the water squeezed for the papaya. Let it come to a boil.
- Taste the gravy and adjust the salt.
- Add garam masala and dry fenugreek leaves. Boil for a minute more.
- Now add the fried kofta balls. Add them only after they have cooled completely.
- Boil for another 1 minute. Turn off the heat.
- Garnish with chopped fresh coriander leaves and fresh cream.