Cut potato and peeled and deseeded raw papaya into cubes and fry lightly in mustard oil. Keep aside.
Add bay leaves, whole jeera, grated ginger, and chunky pieces of tomato. Add salt, cover the pan, and lower gas to sim. Let the tomato cook in its own juices. The tomato should cook into a pulpy paste completely and separate from the oil.
Add haldi powder, jeera powder, dhaniya powder, red chilli powder, green chillies, and water and cook for approximately 5 minutes.
Throw in the potatoes; coat them with the tomato pulp mix. Cover and cook for 10 minutes.
Then add papaya cubes and coat them with the tomato pulp. Cover and cook.
Finally add water and cook on high heat till the water reduces to form a gravy and the potatoes and papaya cubes have softened. Adjust salt. Can add a little sugar like Bengalis do.
Refrigerate leftovers
