Peper shukto

Bong Mom’s Peper Shukto is her selected version of a green-papaya and bitter-gourd preparation learned from her mother. Grated coconut, milk, fried bori and a ghee finish are part of this Bengali recipe.

The papaya is halved, its seeds scooped out with a spoon, and the skin and thick core layer removed before grating. Bitter gourd is chopped into small pieces; supplied bori are fried until brown and crisp, while the bitter gourd is fried until soft and light brown.

Oil and part of the ghee are heated with bay leaf, dried red chilli, fenugreek and yellow mustard seeds. The grated papaya is sautéed until it releases its own water and softens, then milk is added for continued cooking.

Grated coconut and salt join the papaya. The pan is covered for further cooking until the papaya is soft, with a little extra milk selected if the mixture dries before it is cooked.

Sugar and the same fried bitter gourd are mixed in for a short sauté. Extra grated coconut, the same fried bori crumbled on top, roasted panch-phoron powder and more ghee finish the shukto, which is served with steamed rice.