Raw Papaya Sambharo is an accompaniment that is traditionally served with fafda, which is a deep fried savory dish. Sambharo can also be termed as a chutney or salad that goes well with either dhokla, thepla, chapatti, paratha or as a side dish with dal-rice combo. It can also be had as it is just like a salad.
Healthy and nutritious, it can be prepared in a jiffy as it has very few ingredients. It is cooked al dente, so it has a crunch in every bite. The use of green chilies can be adjusted accordingly. In the absence of fafda, I enjoyed this amazing dish with Middle Eastern Lavash bread. So give this dish a try by checking out the step by step pictorial recipe to prepare this regional recipe.
- half of a medium raw papaya, grated
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 2-3 green chilies, slit
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. lime juice
- 1 tbsp. coriander leaves, chopped
Remove the seeds and the pith from the papaya. Then grate it and keep aside.
Heat oil in a pan and temper with mustard seeds. Allow it to splutter.
Then add the green chilies, asafoetida and curry leaves. Sauté for a few seconds.
Now add the grated papaya, salt to taste and turmeric powder. Mix everything well and continue to stir fry for 2-3 minutes.
When done, add the lime juice and garnish with coriander leaves. Serve with fafda in a typical Gujarati style.
You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad.
Remove the seeds & the pith from the papaya. Then grate it & keep aside.
Heat oil in a pan temper with mustard seeds. Allow it to splutter.
Add green chilies, asafoetida & curry leaves. Sauté for a few seconds.
Add the grated papaya, salt to taste & turmeric powder. Mix everything well & stir fry for 2-3 minutes.
When done, add coriander leaves and lime juice.
Serve with fafda in a typical Gujarati style. You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad.
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