Previously I wrote a recipe on green papaya stir fry. So today’s recipe will be a Bengali style stew with Bangladeshi spices. In Bengali or Bangla language we call the stew “Jhol.” There are many kinds of jhol, spicy, non spicy, with lots of spices or no spices. Usually we make this non spicy, no spices stews during summer days, when scorching heat is unbearable, a soothing stew helps to calm our body and belly.

The ingredients list are as usual – onion, ginger garlic paste, cumin, coriander, turmeric powder and chili. But what makes this Jhol or stew special is nigella seeds (Kalijeera). Nigella works really well with green papaya plus it has a great medicinal value. So whenever I make food, I try to incorporate nigella seeds. I also added potatoes in this recipe, as you know potato goes well with any curry.

I cut potatoes and green papaya in same sizes, about 1 inches. There’s a special way to cut and peel green papaya, which I have previously mentioned in my other green papaya recipe. Without peeling it properly, your stew may turn out quite bitter.

To start cooking, I added oil in a wok and when heated, I added a bay leaf and nigella seeds. It is safe to add seeds to oil, we call it ‘Phoron deya’ as it greatly enhances the flavor.

When nigella seeds started popping, I added finely sliced onion and fried until they were golden brown.

When onions were cooked, I added ginger garlic paste and all other dry spices. I also added a bit of water so that the spice mixture does not burn. I cooked the spices until oil floats above and raw smells of spices went away.

Then I added potatoes and stirred them with spices for a minute or two until they get slightly toasty on the edges. As you know, the more toasted a potato get, the more tasteful it becomes.

Papaya cubes were added shortly after and mixed with spices.

Now its time to get the veggies boiled and cooked. I added about a litre of warm water. Then I covered the pan and let them simmer in medium high temperature. As both of the veggies are hard veggies, it might take a while to cook them.

After 10 minutes of cooking in medium high temperature, I checked if the veggies got soft and cooked. Since they were not, I added more warm water and cover them again for 15 minutes more. At this stage, I checked and adjusted the salt. Oh, and I also added green chili.

As you can see, potatoes and papaya are looking different, cooked and translucent. At this point, you can cook more and make it less runny or keep it as it is now.

You can serve this papaya stew with rice or eat as it is. It is super healthy and delicious and has a great benefit for your tummy 🙂

Recipe: Green Papaya Stew, 4-5 servings Prepping time: 10min, Cooking time: 40min

Ingredients: 1 big green papaya 4-5 big potatoes 1 big onion Spices and condiments: 1 Tsp Turmeric powder 1 tsp ginger garlic paste 1 tsp coriander powder 1 tsp cumin powder 1 tsp Nigella seeds 1 tbsp salt 1 bay leaf Green Chilies to taste oil

Instructions: 1. Peel papaya and carefully take out all seeds and white parts from inside. Slice them in 1 inches cube. Peel potatoes and cut in same sized pieces like papaya. 2. Heat vegetable oil in medium temperature and add nigella seeds when oil is warm. 3. Add onion and cook until slightly golden. 4. Add ginger garlic paste, turmeric, cumin and coriander powder and stir them all together. Add some water to stop burning. Cook spices until oil floats over and raw spices goes away. 5. Add cubed potatoes and cook until they are slightly toasted. Then add cubed papaya. Mix with spices well. 6. Add 1 litre of warm water. Cover and let it cook for 15min in medium heat. 7. Check after 15 min if the veggies are cooked. Add more water if necessary. Adjust salt. Serve with plain rice or eat as it is.