Go Back Email Link
–+ servings
%Pepe chingri ghonto recipe debjanir rannaghar
Print Pin
No ratings yet

Pepe Chingri Ghonto | Bengali Raw Papaya Mishmash with Small Prawns (or Shrimp)

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).

Course Prawn, Side Dish
Cuisine Bengali
Keyword bengali papaya recipe, choddo shak recipe debjanir rannaghar, papita recipe, pepe chingri ghonto recipe, peper ghonto recipe bengali
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 156kcal
Author Debjani Chatterjee
Cost Rs 200

Ingredients

  • 500 g Green Papaya
  • 300 g 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
  • ½ 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

Instructions

  • %Authentic Bengali Pepe chingri ghonto recipe steps_Pepe chingrir ghonto recipe step
  • Wash and clean prawns. It is better to use dressed prawns without shell for this recipe.
  • Marinate Prawns with ½ 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 ½ 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.

Nutrition

Serving: 100g | Calories: 156kcal | Carbohydrates: 14.8g | Protein: 1.1g | Fat: 11.3g | Saturated Fat: 3.2g | Cholesterol: 10mg | Sodium: 921mg | Fiber: 2.6g | Sugar: 8.9g
QR Code linking back to recipe