Cuisine: Karnataka state of India
Ingredients:
Raw papaya – 1 medium
Salt – as required
Turmeric powder – a pinch
Grated coconut – 2 tablespoons
Seasoning:
Coconut oil – 2 tablespoons
Chana dal (Split Bengal gram) – 1 teaspoon
Urad dal (Split black gram) – 1 teaspoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ½ teaspoon
Dry red chillies – 5
Curry leaves – 1 sprig
Method:
Peel the raw papaya and chop it into medium-sized pieces. Pressure cook the chopped papaya pieces for 1 whistle. In a kadai/skillet, heat coconut oil and add chana dal and urad dal. Once they have turned slightly golden brown, add mustard seeds and cumin seeds. Once they splutter, add dry red chilies and curry leaves. Then add pressure-cooked papaya pieces and sauté for 5 minutes. Then add salt, and turmeric powder and mix well. In the end, add grated coconut and mix. Turn off the stove. Serve with rice or chapati.
Note:
If the papaya pieces have not become soft after pressure cooking for 1 whistle, cook for another whistle.
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