Pepe shukto (raw papaya curry-bengali style) Recipe

Cooking Directions

• STEP 1.Peel and chop the raw papaya into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and dry red chilies.
• STEP 3.Add chopped papaya, turmeric powder, salt, and tamarind pulp. Cook until the papaya is tender.
• STEP 4.In a separate pan, heat coconut milk and add it to the cooked papaya.
• STEP 5.Simmer for a few minutes until the flavors are well combined.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose a raw papaya that is firm and green in color.
• Adjust the amount of tamarind pulp according to your taste preference.
• You can add vegetables like potatoes or carrots to enhance the flavor and texture of the curry.

Storage and Serving

• Pepe Shukto can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water or coconut milk if needed.
• Serve Pepe Shukto as a side dish with steamed rice or Indian bread for a complete meal.