PAPAYA KAI PALYA | RAW PAPAYA CURRY

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.