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Kacha Peper Ghonto/ Raw Papaya Sabzi/ Grated papaya curry/ Niramish peper chenchki

Kacha Peper Ghonto (Raw Papaya Sabzi) or grated papaya curry is an age old traditional classic Bengali preparation. Grated raw papaya (kacha pepe) cooked with potatoes, lentil dumplings, lots of dried fruits and warm Indian garam masala. It is extremely delicious and most satisfying and comforting food of all time. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: bangali kacha peper chenchki, bengali kacha peper ghonto, bengaliu style kacha peper torkari, kacha peper chechki, Kacha peper ghonto, kache papita ki sabzi, niramsish kacha peper torkari, raw papaya sabzi
Servings: 4 people


For Peper Ghonto (raw papaya sabzi)

  • 1 large Raw green Papaya washed, peeled and grated
  • 1 medium Potato washed, peeled , cut into 1 cm cube
  • 1 inch Ginger grated
  • 2 bay leaves
  • 2 dried red chilli
  • 1 inch cinnamon
  • 2-3 cardamoms
  • 3-4 cloves
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp Red chilli powder
  • 1/2 cup Mixed nuts and raisins (I used cashew nuts and raisins)
  • 4 tbsp ghee/oil
  • 1 tsp Sugar
  • Salt as per taste

For the lentil dumplings

  • 50 grams 50 grams lentil/ masoor dal washed and soaked in water for 20-30 mins
  • 1-2 green chillies (optional)
  • 1/4 nigella seeds
  • pinch of baking soda
  • Salt as per taste
  • oil for deep frying


For the lentil dumplings

  • Wash and soak the lentils for 20-30 mins, then drain the water. In a blender , whizz together the lentils and the green chillies and blend into a fine paste. (the lentil paste should be thick, add water accordingly if required)
  • After whizzing add nigella seeds, salt and a pinch of baking soda to the paste and mix it well.
  • Heat oil for deep frying. Drop in a small spoonful of the lentil paste in the oil and fry in medium heat until golden brown. Keep aside for later use.

For Peper Ghonto (raw papaya sabzi)

  • Heat 2 tbsp ghee/oil in a pan and fry the potato cubes until golden and cooked. Then remove with a slotted spoon and keep it aside.
  • Now add the remaining ghee/oil in the same pan and add the bay leaves, dried red chillies, cinnamon, cardamom and cloves and fry for a minute or until fragrant.
  • Add cumin seeds and fry till it splatters. Add the grated ginger and fry for few seconds.
  • Toss in the grated raw papaya in the pan mix everything well. 
  • Now add the turmeric powder, chilli powder and salt and sauté. Cover and cook for 8-10 minutes till the papaya is soft. 
  • Then add the fried potatoes and dried fruits, sugar and continue cooking for 5 minutes. Remove from the heat.
  • Garnish with more nuts and coriander leaves. Serve hot with rice or roti.


  1. If you are a busy person or lack patience just like me, you can make the masoor dal dumplings way in advance in a larger quantity and freeze it. Put in an airtight container and freeze it. The dumplings keeps well for a month.
  2. When you need it, just remove the amount of dumplings you require from the freezer and keep it aside for 15-20 mins to get it to room temperature.
  3. If you want you can make this raw papaya sabzi without the dumplings too. It tastes just amazing without it as well. I do sometimes skip the dumplings if I am too lazy to make some. This doesn't hamper the taste at all. Trust me!