Green Papaya, Chickpeas and Potato Curry

Green Papaya, Chickpea and Potato Curry(Pepe, Kabulichola, Alu diye Torkari) is another simple Bengali veg recipe without onion and garlic is savored with rice or Indian flat bread(roti). This plant based curry is hearty, low fat and full of nutrients. Chickpeas add good source of protein and fiber in this curry. Its delicious broth with coconut milk, tomato and aromatic spices gives this curry a wonderful texture, flavor, color and great taste. I use dried chickpeas instead of canned version for better texture and natural flavor. 

Papaya has many health benefits. It is full of anti- oxidants, vitamin C and great for digestions. Green Papaya is used in many different veg and non-veg dishes in Bengali cuisine and available all year round. I grew up eating papaya in Shukto/Bitter Sweet Mixed Vegetable Medley, chicken, fish and shrimp curry and many more dishes. This curry is very simple to make. I like it dry type gravy to savor with roti. It can be serve with rice or quinoa as well. I use pressure cooker to cook chickpeas and papaya faster.  

Ingredients~
2 1/2 cups green papaya, medium diced
1 cup potato, medium diced
1/2 cup chickpeas, soaked over night with enough water
1/4 cup oil
1/8 tsp cumin seeds
2 tsp ginger paste
1 medium tomato, finely chopped
1 bay leaf
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp paprika
1 tiny cinnamon stick, 1 cardamon, 1 clove, grind to a smooth powder(for garom moshla)
2 hot chilies, slightly slit
1/2 cup coconut milk
1 1/2 cups water

Method~
Boil chickpeas with one cup water in a pressure cooker till two whistles and let pressure release naturally. Heat 1 tbsp oil in a large pan over medium low heat. Saute diced papaya with little salt and turmeric for 4-5 minutes. Transfer sauteed papaya in the pressure cooker. Pour half cup hot water and cook till 2 whistle. Turn off the heat and release pressure carefully. Keep it aside. Heat remaining oil in the pan over medium high heat. Temper a bay leaf and cumin seeds, then stir fry potatoes for 3-4 minutes. Add ginger paste and tomatoes. Reduce heat to low. Saute until tomatoes are soft. Add remaining spices except garom moshla and coconut milk. Keep stirring spice mixture for a couple of minutes. Add semi boiled papaya, chick peas and bring it to boil. Simmer for 10 minutes with the lid on. Add coconut milk and garom moshla when gravy is dry. Stir and cook 3-4 minutes more. Taste and adjust seasonings. Turn off the heat and let it cool for a while. Serve with roti, rice or quinoa.

Happy Cooking!!