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Narkel Diye Pepe
- Serves: people
Spice Level: Medium
Authentic narkel diye pepe has a slightly crunchy texture. So make sure to over-boil it while trying to remove the bitterness of raw papayas.
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Pronounced pey-pey-r in Bengali, this recipe is a delicious break from other Bengali recipes. In fact, narkel diye pepe is considered to be auspicious during Bengali festivals along with its digestive properties.
- Raw papaya (papita), grated (1 cup)
- Potato (aloo), peeled and cubed (1/2 cup)
- Coconut (nariyal), grated (1/2 cup)
- MTR Haldi/Turmeric Powder (1/4 + 1/4 tsp)
- MTR Jeera/Cumin Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- MTR Garam Masala ( 1/2 tsp)
- Ginger (adrak), minced (1/2 tsp)
- Cumin seeds (jeera) (1/2 tsp)
- Mustard oil (sarson ka tel), (1 + 1 tbsp)
- Salt ( to taste)
- Heat 1-cup water in a pan, add 1/4 tsp MTR Haldi/Turmeric Powder and 1/2 tsp salt to it.
- When the mixture comes to a boil, add the grated papaya and cook for 6–8 mins or until the papaya becomes translucent and tender. Drain the water and set aside.
- Heat 1 tbsp oil in a pan, add 1/4 tsp MTR Haldi/Turmeric Powder and sauté the potatoes in it for 5–6 mins or until they soften.
- In a kadhai, heat the remaining oil, add cumin seeds and ginger, followed by the cooked potatoes and papaya.
- Add salt, MTR Lal Mirch/Red Chilli Powder, MTR Jeera/Cumin Powder and MTR Garam Masala, stir well.
- Next, add the coconut and cook for just 2–3 mins.
- Serve it hot with rice and dal of your choice.
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