Ingredients:

• 1 kg – Ripe Papaya
• 1/2 tsp – Jeera
• 1/2 tsp – Mustard Seeds
• 3 – Green chillies OR 2-3 dry Red Chillies
• Pinch of Hing powder
• 4-5 Curry leaves
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander powder
• 1 tsp – Amchur powder
• 1 tbsp – Mustard oil
• Salt to taste
• Coriander leaves for garnish

Method:

1. Chop the papaya into pieces.
2. In a kadai, heat the oil till it smokes.
3. Lower the flame and add mustard seeds.
4. When they stop spluttering add jeera.
5. Then add hing, curry leaves and green or red chillies.
6. Add the chopped papaya.
7. Put salt and turmeric powder.
8. Cover and simmer the flame till papaya is cooked.
9. Add red chilli powder, coriander powder and amchur powder.
10. Keep on low flame till all spices are mixed well.
11. Garnish with coriander leaves and serve with hot phulkas/ rotis.

Recipe courtesy of Neelam Saxena