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Bottle gourd and papaya stew

tanya3286's picture
A light and mildly sweet vegetable stew made with milk and a hint of ginger. A perfect Indian and Bengali meal starter with rice.
  Boiled papaya 1
  Bottle gourd 1
  Mustard seeds 1⁄2 Teaspoon
  Grated ginger paste 1 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Bay leaf 1 , torn
  Cooking oil 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs) (As Required)
  Fried dried lentil balls 8 (Daal Er Bori- Done Ahead)
  Salt To Taste
  Turmeric 1 Pinch (Paste Or Powder)

Heat oil in a wok.
When the oil is hot add the fenugreek seeds, bay leaf and mustard seeds.
Saute them well.
Add the vegetables.
Add salt and turmeric.
Mix and stir.
Add water.
Add the milk and stir well.
Add the ginger paste and bori.
Stir and mix well again.
Let the preparation stew and reduce a little.
Add the sugar to taste.
Serve hot with cooked rice.

Recipe Summary

Difficulty Level: 
Side Dish
Sweet Sour
Everyday, Healthy
Preparation Time: 
20 Minutes
my mother's recipe!
pepe aar lau er shukto

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shantihhh's picture
Very interesting recipe, is it using green papaya? I grow zucchetta and I think I'll try it with this. Zucchetta is a wonderful long squash rthat doesn't get mushy when cooking. I love it in curries. It tastes a bit like artichokde hearts. Do you use black gram for the daal er bori?
tanya3286's picture
Yes, its green squash! and for 'daal er bori' try Bengal gram lentils or any white daal..cuz, the 'bori' has a light color, almost white. you should get it at any Asian store which sells Indian culinary items. its pretty common for Bengali cooking. for making it at home, simply soak the daal (overnight), grind it to a paste. season with salt and shape them into tiny balls with tips of your fingers. arrange on a parchment paper sheet and dry them in the sun till they are totally crispy and moisture free. these will keep good in your fridge too!! I hope the stew comes out well for you..its really mild and has a very soothing taste. meant for the summer :)
shantihhh's picture
Indian ingredients are easy to find here (Silicon Valley-Berkeley)at the numerous Indian markets. I have the white dahl in my pantry so this will be fun to try when my green "zuchetta" squash is ready in the garden. I think this is same as the one called green squash. It tastes a bit like artichoke hearts and doesn't get mushy when cooked. I use it in "curry-type" dishes often for that reason.
tanya3286's picture
dunno... i though squash and papaya are different. squashes are not available here where I live but further up towards the hilly side of Bengal where it is cold and there is snowfall in the winter, squash grows in plenty... that is at least what my mom tells me. Do lemme know how this turns out for you, when you prepare it :)
Bottle Gourd And Papaya Stew Recipe, Pepe Aar Lau Er Shukto