Peper Dalna Bora Diye/Green Papaya and Lentil Fritter Stew

Green Papaya, Lentil fritters and Potato Stew is another amazing plant based dish. This stew type curry can be made with any seasonal vegetable(pointed gourd, ridge gourd squash, eggplant, cauliflower,pumpkin etc.) and potato which is famously known in Bengali cuisine "Dalna". Vegetables are usually cut in medium diced and gently spiced with  ginger, cumin-coriander powder and fresh chili. 

Green papaya has a very bland taste with mild flavor; so adding daler bora/lentil fritters absolutely take this dalna/stew up a notch. No fancy or expensive ingredients are required for its rich appearance. Its amazing color comes from tomato, paprika and turmeric. The fritters are made with Bengal gram, soaked, blended and deep fried. This is vegan, gluten free, grain free, soy free and last but not least vegetarian, meaning no onion or garlic is used. 

I shared another curry with green papaya  with different pantry ingredients that was one of our week  night suppers with roti while growing up. This one is also gently spiced that suits anyone's taste buds. Simply pair with plain rice or roti.

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. Lets get cooking!!

Ingredients~
2 1/2 cups green papaya, medium diced
1 1/2 cup potato, medium diced
1/3 cup fresh/frozen green peas
1/2 cup Bengal gram, soaked over night with enough water
1/4 cup for cooking plus 1/2 cup oil for frying
1/4 tsp cumin seeds
1 tbsp ginger paste
1 large tomato, finely chopped
1 bay leaf
3/4  tsp salt or as per taste
1/8 tsp sugar(optional)
1/2 tsp turmeric
1/3 tsp cumin powder
1/3 tsp coriander powder
1/3 tsp paprika
1 tiny cinnamon stick, 1 cardamon, 1 clove, grind to a smooth powder(for garom moshla)
3-4 hot chilies, slightly slit
2 1/2 cups water 

Method~
Grind Bengal gram to a smooth, thick batter. Set side. 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 cooking 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, sugar and fresh chilies . Keep stirring spice mixture for a couple of minutes. Add semi boiled papaya, remaining water and bring it to boil. Simmer for 10 minutes with the lid on. 

While papaya is simmering make fritters. Heat oil in a small pan. Mix Bengal gram batter with a pinch of turmeric and 1/8 tsp salt. Drop batter by 1/4 heaping teaspoonful into the hot oil. Fry them until golden brown. Drain on a paper towel. Add lentil fritters, green peas, sugar and fresh chilies in the stew and cook for 4-5 minutes. Fritters will soak lot of gravy. Add more water if needed. At last add garom moshla and stir well. Taste and adjust seasonings. Turn off the heat and let it cool for a while. Serve with roti or rice. 

Happy Cooking!!