Is Raw Papaya a must for this Recipe?

Yes yes and yes! Don't even think of using ripe papaya!

Can I completely skip Prawns or Shrimp?

Absolutely. Without Prawn or Shrimp, this will make a very nice Bengali Pepe Ghonto. You need to adjust the cooking time though. I guess for that I need to write the recipe for Niramish Pepe Ghonto separately.

Prawns or Shrimp; what is better for this recipe?

I use both interchangeably depending on availability. Freshness matters a lot. If you are allergic to any of these, just skip them.

Traditionally Bengali Ghonto is cooked with Ghee, Bengali Gorommoshla, and Hing aka Asafoetida. You can skip Ghee to cook a less-calorie version, however, it would not taste the same. How about using Ghee moderately?

Pepe Chingri Ghonto Debjanir Rannaghar

Name: Pepe Chingri Ghonto | Bengali Raw Papaya Mishmash with Small Prawns (or Shrimp)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Bengali
Ingredients: 1 Green Papaya (500g); 300g small prawns or shrimps (cleaned and dressed); 5 Green Chili; 1 Tbsp. Ginger Paste; 2 Tbsp. Mustard Oil; 1 Tbsp. Ghee; 1 Dry Red Chili; 2 Bay Leaves; 1 Tsp. Cumin Seed; 1/2 Tsp. Asafoetida (Hing); 1.5 Tsp. Turmeric Powder; 1 Tsp. Red Chili Powder; 1 Tsp. Sugar; 1 Tsp. Bengali Garam Masala; 1 Tsp. Cumin Powder; 1.5 Tsp. Salt

Description

Pepe Chingri Ghonto aka Bengali Choto Chingri diye Pepe Ghonto is a light and flavorful mishmash cooked with raw aka Green papaya and small prawns (or shrimp).

Ingredients

Units Scale

1 Green Papaya (500g)
300g small prawns or shrimps (cleaned and dressed)
5 Green Chili
1 Tbsp. Ginger Paste
2 Tbsp. Mustard Oil
1 Tbsp. Ghee

Tempering

1 Dry Red Chili
2 Bay Leaves
1 Tsp. Cumin Seed
1/2 Tsp. Asafoetida (Hing)

Spices

1.5 Tsp. Turmeric Powder
1 Tsp. Red Chili Powder
1 Tsp. Sugar
1 Tsp. Bengali Garam Masala
1 Tsp. Cumin Powder
1.5 Tsp. Salt

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Instructions

Wash and clean prawns. It is better to use dressed prawns without shell for this recipe.
Marinate Prawns with 1/2 Tsp. each of Salt and Turmeric Powder.
Heat the Mustard Oil in a pan.
Fry the prawns for 3 minutes on low flame and strain those.
Keep the oil in the same pan. The rest of the cooking will be done on the same pan having the oil. This way the mishmash will be flavored with the essence of prawns.
Remove the skin of the raw papaya.
Remove the seeds as well.
Now using a grater, grate the papaya.
Re-heat the oil in the pan.
Temper the Oil with Dry Red Chili, Bay Leaves and also Cumin Seed.
Add Asafoetida aka Hing as well.
After a thorough mix cook for 1/2 minute or so.
Do not burn the spices.
Now add the Ginger Paste and mix quickly.
If needed sprinkle little water to avoid burning.
Now add the grated Papaya followed by 1 Tsp. Turmeric Powder and 1 Tsp. Salt.
Add Cumin Powder as well.
Mix thoroughly.
At this point add sugar and mix
Now add chopped Green Chilis (slit).
Mix again and cover with a lid.
Cook for 10 minutes on low flame.
Stir in between if needed.
The papaya will release moisture and will be cooked in the same.
Once done, add fried prawns, followed by Ghee and Bengali Garam Masala.
Lightly mix and switch off the flame.
Serve Pepe Chingri Ghonto hot with steamed rice and Daal such as Bhaja Moong Daal.

Notes

Instead of small prawns, you can use shrimp as well.
You can adjust the spices based on need.

Prep Time: 15min
Cook Time: 15min
Category: Side Dish, Prawn
Method: Cooking
Cuisine: Bengali

Nutrition

Serving Size: 100g
Calories: 156
Sugar: 8.9g
Sodium: 921mg
Fat: 11.3g
Saturated Fat: 3.2g
Carbohydrates: 14.8g
Fiber: 2.6g
Protein: 1.1g
Cholesterol: 10mg