Green Papaya Curry is a different and tasty item to add to your
vegetarian meals. Green or raw papaya is popular in Indian food and
because of its bland taste goes well with a lot of different spices.
Green papaya is ric in vitamins and minerals like A, C, E, and B,
potassium and magnesium. Papaya contains the enzymes, papain and
chymopapain which promote digestion by breaking down proteins, fat, and
carbohydrates. The two enzymes also help soothe ulcers.
Servings: 4 Cooking Time: 25
5 cups green/raw papaya (peeled and cut into
1 tsp mustard seeds
1 tbsp cilantro (coriander leaves), chopped
Salt to taste
3 tsp vegetable oil
Asafoetida powder (hing), a pinch
1 tsp urad dal (split black gram)
1 /2 tsp mustard seeds
2-3 red chillies, broken into a few pieces (adjust to
2 green chillies, finely chopped
4-5 curry leaves
Grind the mustard seeds with a little water into a
smooth paste and set aside.
Heat the oil in a wide skillet. Add the asafoetida
powder and urad dal and fry for a few seconds. As the dal turns
golden, add the mustard seeds, green chillies, and red chillies. When
mustard starts to pop, add the curry leaves and fry for a second.
Add the papaya pieces, salt, and 1/2 cup water. Cover
and cook the green papaya curry on medium heat, stirring occasionally,
until the pieces are tender.
Add the mustard paste and cover and cook on low heat
for 1-2 minutes.
Garnish the green papaya curry with cilantro and
serve it with plain rice and