Darbari Pepe is a classic Bengali side dish that celebrates the zesty tang of raw papaya. Grated papaya is stir-fried with spices, tomatoes and crisp potatoes, then garnished with roasted nuts and raisins. With just 17 ingredients and 7 steps, it cooks up quickly. The medley of spices, hint of sweetness from the raisins, and crunch of roasted cashews make every bite a joy. Pair this spicy, robust curry with steamed rice and dal for a wholesome meal.
Sunrise tip: Sauté the potatoes separately until golden at the edges before adding to the papaya. This keeps them from turning mushy in the curry.
Time: 5 minutes
Heat refined oil in a pan. Add the cubed potatoes and sauté until they are lightly golden brown at the edges. Remove onto a plate and set aside.
Time: 3 minutes
To the same pan, add ghee. Once hot, add bay leaves, cinnamon stick, green cardamoms, Sunrise Jeera seeds and chopped coconut (if using). Sauté until the spices are fragrant.
Time: 4 minutes
Tip in the chopped tomatoes and grated ginger. Sauté until the tomatoes soften and turn pulpy.
Time: 2 minutes
Stir in the salt, Sunrise Haldi Powder, Sunrise Lal Mirch Powder, Sunrise Jeera Powder, Sunrise Dhania Powder and sugar. Mix well.
Time: 10 minutes
Add the grated raw papaya to the pan. Sauté for 2-3 minutes to mix everything well. Then cover and cook on low heat for 5-7 minutes or until the papaya is half-cooked but not mushy.
Time: 8 minutes
Gently mix in the fried potatoes. Add the roasted cashews and raisins. Cover and simmer for another 5 minutes or until the potatoes are cooked through.
Time: 3 minutes
Remove the lid and give everything a good stir. Sprinkle the Sunrise Shahi Garam Masala and mix. Serve hot as a side dish with steamed rice or roti.
Main Dish: Bengali-style masoor dal, Cholar dal
Side Dish: Steamed rice, Luchi (Bengali puffed bread)