Pepe Jhal (Spicy Green Papaya Curry with Chickpeas and Poppyseed Paste)
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 !!!
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.