Green Papaya Curry - Andhra Style

       
               An easy version of the raw papaya curry cooked in Andhra style. Steam them before hand to save time and then a bit of tempering and a sprinkle of sambar powder is all that takes to dish out this wonderful delicacy.

  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 flavor.
          

• 1 medium Papaya, chopped
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 1 sprig curry leaves
• 1-2 dry red chilies, broken
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (bengal gram)
• 1 tbsp. sambar powder
• salt to taste
• 1/2 tsp. turmeric powder

          Steam the papaya till soft and keep aside. Heat oil in a non-stick pan and temper with mustard seeds and red chilies. 

          After it stops spluttering, add the urad dal, chana dal and curry leaves and sauté till the dals changes color.

          Add the onion and garlic and sauté till light brown. Now add the papaya, salt, sambar powder and turmeric powder and sauté for 2-3 minutes till well combined. 

         Serve as a side dish with chapattis or with curd rice.