Green Papaya Sweet and Sour Bhaji/Sabji, Reeta’s
Khatti-Meethi Papita Sabji
Reeta Kumar
Green papaya is used in cuisine of most tropical countries. It is used to make curries on its own, added to meat as a tenderiser and even made into dessert. This is a simple but tasty dish. You can vary the amount of spices to suit your taste.
Serves 6 as a side dish
Ingredients
1 green papaya, approximately 700 gm.
2 tbsp. oil
1 level tsp. cumin seeds (jeera) or black mustard seed (rai) or Panch Pooran
1 green chilli sliced thinly lengthways or 1 dry red chilli, whole
1/2 tsp. turmeric powder
1 tsp. coriander powder
Salt to taste
Chilli powder to taste
Juice of 1 lime/lemon or amchoor-dry mango powder or 1 tsp. tamarind pulp
1 tbsp. sugar, adjust to taste
1 tbsp. chopped green coriander leaves (hara dhania)
Instructions
Wash, peel and cut papaya into 2 halves. Remove seeds. You will need to scrap them off with a knife.
Grate the flesh coarsely.
Heat oil, add cumin/mustard seeds or panchpooran (mix of five seeds, can be bought from Indian grocers).
When the seeds crackle, add grated papaya, all the spices and salt, stir in. Cook covered on low-medium heat stirring from time to time, until it is soft. This doesn't take long.
Add lime/lemon juice/amchoor/tamarind pulp and sugar.
Taste and adjust salt, chilli, sugar and lime. You can make it entirely to your taste. It should be sweet and sour.
You can add a sprinkle of Garam Masala, if you wish.
Garnish with chopped coriander.
Serve hot with Chapatties or Parathas.
