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.
Cooking Time: 25 minutes
- 5 cups green/raw papaya (peeled and cut into medium/small pieces)
- 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 taste)
- 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 the 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 pappadums.