Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

• Servings: 4-5
• Preparation time: 15 minutes.
• Deep frying time: 12-15 minutes.
• Preparing gravy time: 12-15 minutes.
• Cooking time: 2-3 minutes.
• Total time: 48 minutes. 

My old friend came to visit us from Mumbai, I was so happy; we were sipping hot tea and planning to make some teatime snacks and dinner, I had fresh papaya with me so planned to make ‘Papaya Kofta Curry’ for dinner.

Papaya is the best skin purifier; it makes the skin glow, healthy and youthful. It acts as anti blemish agent and removes pigmentation and dark circle making skin spotless.

Ingredients:

For making kofta:

• Raw papaya: 1 no. (Medium size)
• Potato: 2 no. (Medium size)
• Besan (chick pea flour): 2-3 tablespoon
• Ginger: 1 teaspoon (chopped)
• Green chilly: 2-3 no. (Chopped)
• Salt: 1 teaspoon (as per taste)
• Oil: for deep frying

For making gravy:

• Onion: 1 no. (Medium size)
• Tomato: 1 no. (Medium size)
• Red chilli powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Coriander powder: 1 teaspoon
• Cumin seed: half teaspoon
• Cinnamon: 2”stick
• Curd: 2 table spoon
• Fresh cream: 20 gram (optional)
• Oil: 3 tablespoon

Preparation:

1. Peel and grate the papaya and potato: put all ingredients of making kofta in a bowl, and mix well to make dough, shape it in small ball.
2. Chop onion and tomato; grind it be fine paste keep aside.

Method:

1. Heat the oil in a fry pan/kadhai and deep fry the kofta (ball) till it turns golden brown in colour from all sides. Keep aside.(~12-15 minutes)
2. For preparing curry; take a fry pan. Put oil, when oil starts to smoke add cumin and cinnamon, sputter for few seconds, take care it should not burn, add onion and tomato paste fry on medium flame for3-4 minutes or until become golden in colour.
3. Add salt, turmeric powder, chilli powder, and coriander powder, stir fry for a minute; add fresh cream, continue to fry for couple of minutes.
4.  Add whipped curd and fry it on lower flame (2-3 minutes); add 2 cups of water and boil the gravy. Lower the flame and boil it for 2-3 minutes.
5. Add fried kofta and Garam masala powder; bring it to just boil, cover it. Put off the flame.
6. You may serve it after 5 minutes; garnish with chopped green coriander and spring onion.

Note:

1. Just before serving, heat the gravy and place the kofta in it.
2. ‘Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry’ is ready to serve with Roti or rice.

Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.