Come the rains and the backyard is a frenzied riot of verdant green.
The papaya trees, just outside my bedroom window, so close that I can stretch my hands out and touch the leaves, are laden with fruit.
In different phases of life.
The young fledglings, a pristine green.
The frivolous adolescents, green with pompous specks of gorgeous golden.
The proud adults, gorgeous golden with faint reminiscences of green.
And the wise elderly, a luscious resplendent orange. Inviting the world to relish their mellow sweetness.
The gluttonous birds are on a song, feasting ravenously on the plump fruit, leaving a splatter of grey-black seeds all over the yard.
The squirrels too are back, chasing each other silly, gorging on the papaya.
And occasionally a wilderness of monkeys descends, more for the bananas though, leaving a trail of carnage and destruction behind.
Manikkaka cannot stop grumbling.
His laboriously assembled scarecrow, complete with a face, designed to intimidate even the lion-hearted, as he loved to flaunt, a worn-out shirt and Dada’s long discarded sun-bleached trousers have failed miserably to keep the feathered friends at bay.
Let them eat some of it, Grandma consoles, we shall still have enough fruit left to dispatch to friends and family and treat ourselves.
And indeed the kitchen has been relentless churning out papaya delicacies.
Peper Ghonto. With its overload of raisins.
Peper Dalna. With those to-die-for lentil fritters.
Even Pepe Chingri. Green papaya paired with shrimps. That Dada and I keep entreating Maa to prepare for us again and again.
But then one day, Maa cooks a Pepe Jhal to Grandma’s instructions.
And I fall in love with the humble green papaya all over again.
Pepe Jhal. Green papaya. The aroma of bay leaves and cumin. The pleasant heat of peppercorn. The earthy sweetness of poppy-seed paste. The fragrance of ghee. Food heaven !!!
Pepe Jhal (Spicy Green Papaya Curry with Chickpeas and Poppyseed Paste)
Ingredients
- 1 green papaya peeled and cut into medium cubes
- 1/2 cup chickpeas soaked overnight
- 1 tbsp poppy seed paste Poppy seeds soaked in warm water for about 20 minutes, then removed from water and blended to a paste with 2 tbsp of water and 2-3 green chillies
- 4 bay leaves
- 1.5 tsp cumin seeds
- 1/2 tbsp black pepper corn
- 1/2 tsp turmeric powder
- 1-2 green chilies slit
- 1 tsp sugar
- 1/2 tbsp mustard oil
- 1 tbsp ghee
- salt to taste
Instructions
- Pressure cook the green papaya with a cup of water and a generous pinch of salt, just 1 whistle should do. Drain from water, keep aside. Don't discard the water, keep aside for further use.
- Pressure cook the chickpeas with a little water and salt, 2 whistles I would reckon. Drain from water, keep aside.
- Soak 2 bay leaves, 1 tsp of cumin seeds and the black peppercorns in a little water for 15-20 minutes. Grind to a fine paste, keep aside.
- Heat oil in a pan, when smoking hot, throw in the remaining cumin seeds and bay leaves. Allow to splutter.
- Now add the green papaya and boiled chickpeas, sprinkle in the turmeric powder and salt. Cook over a medium flame for 2-3 odd minutes.
- Stir in the bay leaves - cumin seeds - peppercorn paste and the poppy seed paste, saute for another 2-3 minutes.
- Add the water in which the papaya was boiled, give it a hearty stir. Simmer over a medium flame till the papaya and chickpeas are perfectly tender and the gravy has thickened.
- Adjust seasonings and finish with a generous dollop of ghee. Serve hot with rice.
Hi. Just wanted to let you know that I tried this recipe and it turned out really well. My husband who always snorts his nose in the name of Peper Torkari , also appreciated the dish. Thank you so much for sharing the recipe.
This is one of our family favorite. SO glad that you have enjoyed this.
Looks lovely will definitely try.
Thank you Jhinuk. SSO let me know 🙂