There are many uses of geeen papaya. It can be used to make a curry, (both dry and with gravy), made into a salad or simply have it boiled in a Bengali style with rice, mustard oil, salt, green chilies and coriander leaves. Here I prepared it in an Andhra style which can be either had with chapattis or as a side dish with curd-rice. I took the liberty of adding some peanut powder for some nutty flavour.
- 1 small green papaya, sliced or chopped
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 2 whole dry red chilies
- 1 tsp. urad dal (split black gram)
- pinch of asafoetida (hing)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. sambar powder
- 2 tbsp. peanut powder,
- coriander leaves to garnish
Boil the papaya till soft but not mushy. Keep aside. Heat oil in a pan and temper with red chilies and mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Saute till the dal changes colour.
Then add the boiled papaya, salt, turmeric powder,sambar powder and peanut powder. Saute for a minute or two till well combined. Serve, garnished with coriander leaves as a side dish with chapattis.