DISH RESEARCH · Main dish

Peper dalna

Delicious Addiction’s selected Bengali Kancha Peper Dalna cooks raw papaya and potato with optional tomato, fried masala papad, spices, ghee and garam masala, and is served hot.

About Peper dalna

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Delicious Addiction’s selected Kancha Peper Dalna is a Bengali raw-papaya and potato curry finished with fried masala papad, ghee and garam masala. This version includes the source’s optional tomato.

Papaya is peeled and cubed after its centre and seeds are removed; potato is peeled and cubed too. The tomato is washed and cut into small pieces.

Oil heats in the selected kadai and fries the supplied masala papads, which are set aside. Cumin seed and bay leaf temper the same oil before potato, tomato and papaya are fried, with the tomato becoming mashed during cooking.

Ginger paste cooks until its raw smell fades and oil separates. Coriander, cumin, turmeric and chilli powders follow with sugar and salt, then water is added for covered cooking before the pan is opened for the same fried papads, broken into pieces.

Garam masala, the method’s green chilli and ghee are mixed in before the heat is switched off. The curry rests briefly, and the source serves it hot with the selected steamed-rice accompaniment.

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Dish type: Main dish
Preparation: Read the preparation
Papaya is peeled and cubed after its centre and seeds are removed; potato is peeled and cubed too. The tomato is washed and cut into small pieces. Oil heats in the selected kadai and fries the supplied masala papads, which are set aside. Cumin seed and bay leaf temper the same oil before potato, tomato and papaya are fried, with the tomato becoming mashed during cooking. Ginger paste cooks until its raw smell fades and oil separates. Coriander, cumin, turmeric and chilli powders follow with sugar and salt, then water is added for covered cooking before the pan is opened for the same fried papads, broken into pieces. Garam masala, the method’s green chilli and ghee are mixed in before the heat is switched off. The curry rests briefly, and the source serves it hot with the selected steamed-rice accompaniment.
Serving presentation: Hot in the selected recipe

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Ingredients in Peper dalna

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

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Countries

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Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

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Cooking traditions: Bengali

Sources & references

Kancha Peper Dalna (Bengali Style Green Papaya Curry)