How to make daler bora diye peper tarkari
The paste of overnight soaked Bengal gram/cholar dal to make bora( lentils fritters) and then simmered in a gravy made with raw papaya and ginger and sometimes added with potatoes finished in a warm, spicy, cumin flavored sauce; this is How to make daler bora diye peper tarkari/raw papaya curry with lentils fritters.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes (excluding the time of soaking of dal)
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 3-4 Persons
Ingredients
- 150 g chholar dal (split Bengal gram, overnight soaked)
- Raw papaya-01(medium) (cut into a small cube)
- Potato-02(big) (cut into a small cube)
- A pinch of asafetida
- Cumin seeds-1 tsp
- Ginger paste-1 spoon (fresh grind)
- Oil-1/2 cup
- Green chili 2-3(as per hotness)
- Turmeric, red chili, and cumin powder-1 tablespoon each
- Bay leaf-2
- Ghee-1/2 tbsp
- garam masala -1 /2 tbsp
- sugar-1/2 tsp
- salt to taste
How to make daler bora diye peper tarkari
- Grind chholar dal (split Bengal gram, overnight soaked)
- Mix 1 tbsp ginger paste, asafetida, turmeric powder, and 1 green chili & make batter.
- Heat oil in a hard bottomed pan
- With the help of fingers, make the shape and fry the bora ( lentils fritters) and keep aside.
- In the same oil add cumin seeds and bay leaves for tempering.
- Add potatoes and stir for 2 minutes, add papaya and cook for another 2 minutes.
- Now add ginger paste, turmeric, cumin and red chili powder; mix it and stir it for another 3-4 minutes.
- Pour water, add salt and sugar and cover the lid; cook for 10 minutes or till the papaya boil thoroughly.
- Uncover the lid, add bora( lentils fritters) to the curry and mix it slowly and allow it to cook for another 2 minutes.
- Take it out from the oven.
- Sprinkle ghee and garam masala.
- Garnish it and serve hot with rice.