This is yet another traditional and a simple homemade raw papaya stir fry which is a vegetarian version. It is cooked with some fried bori in the local lingo, meaning vadis or dried lentil dumplings. For the non-vegetarian version, prawns or fish head is added to enhance the flavour.
'Chechki' means dry, so the raw papaya is grated and stir fried with a tempering of kalongi (nigella seeds) and then cooked with salt, turmeric powder, red chili powder, green chilies and roasted coriander-cumin powder.
The end product is garnished with chopped coriander leaves and ghee. The latter can be substituted with raw mustard oil for an authentic touch. It is best enjoyed with plain steamed rice or as a side dish with chapattis or parathas. Please find below a step by step guide with pictures to prepare it.
- 1 med. size raw papaya, grated
- 8-10 vadi (dried lentil dumplings)
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- salt to taste
- 1/2 tsp turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. red chili powder
- 2 green chilies, slit
- 1/2 cup coriander leaves, chopped
- 1 tsp. ghee / raw mustard oil (opt)
Heat oil in a pan and fry the vadis till golden in colour. Keep aside. Temper the same oil with nigella seeds. Saute for a few seconds.
Add the grated papaya, salt, turmeric powder, red chili powder, cumin-coriander powder, slit green chilies and the fried vadis.
Fry on a low flame by sprinkling some water and stirring at intervals. After around 10-12 minutes of frying and after the moisture has dried, add the coriander leaves and ghee. Mix well and serve as a side dish with rice or chapattis.
Heat oil and fry the vadis till golden colour and keep aside.
Temper the same oil with kalonji (nigella seeds). Saute for a few
Add the grated papaya, salt, turmeric powder, coriander-cumin
powder, green chilies, red chili powder and the fried vadis.
Stir fry on a low flame till dry. Add coriander leaves and ghee.
Mix well and serve as a side dish.