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+ servings

Green Papaya Curry | Peper Dalna




For the curry

  • 1 medium raw papaya
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 2 dry red chilli
  • 2 bay leaves
  • 2 small stick cinnamon
  • 1 medium onion thinly sliced
  • 2-3 medium potatoes cut into cubes
  • ½ inch ginger grated (or 1 teaspoon ginger paste)
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon garam masala

For masoor dal vada

  • ½ cup masoor dal (red lentil)
  • 2 green chilli
  • 1 small onion finely chopped
  • Salt to taste
  • Oil for deep frying


To make masoor dal vada

  • Soak masoor dal in water for one hour
  • Once the dal is soaked, drain all the water and rinse in fresh water
  • To this, add green chilli and grind it into a paste with very little water
  • Transfer into a bowl and add finely chopped onion and salt
  • Heat oil for deep frying
  • Take small portion of the batter (approximately 2 tbsp) and carefully drop into oil. Add 5-6 vadas in one batch
  • Fry until all the sides are golden
  • Repeat with rest of batter and fry in batches
  • Set aside

To make the papaya curry

  • Wash and peel the raw papaya. Cut them into cubes
  • Boil water in a large saucepan and add papaya
  • Boil for 4-5 minutes
  • Drain the water and set aside
  • Heat oil in a frying pan or kadhai
  • Add cumin seeds, dry red chilli, bay leaves, and cinnamon. Saute for a few seconds
  • Add onion and potatoes. Fry until the onions are golden
  • Add ginger and saute for a few seconds
  • Add cumin powder, chilli powder, and turmeric. Add ¼ cup water and mix well
  • Cover and cook until the spices are completely cooked and the oil begins to release
  • Add the parboiled papaya. Fry for 2-3 minutes
  • Add 3 cups water and bring it to boil
  • Cover and simmer until the papaya and potatoes are completely cooked
  • Add the masoor dal vada and mix well
  • Let it simmer for 2-3 minutes
  • Add garam masala and mix well
  • Serve hot