The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.
Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.
Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on.
If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat.
Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya.
- Papaya: 1 medium cut in small cubes
- Potato: 1 small cut into cubes.
- Cumin seeds: 1tsp
- Green Chilli: 1-2 cut length wise.
- Tomato: 1 small cut into cubes.
- Turmeric Powder: 1 tsp
- Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in tomato khatta)
- Oil: 1 tbsp
- Sugar: 1 pinch.
- Coriander Leaves: for garnish
Cut and wash the papaya and potatoes.
In a kadhai heat oil and add cumin seeds and green chilli
As the cumin seeds stop spluttering add the cut vegetables and mix well.
Add salt to taste, a pinch of sugar , turmeric powder and chopped tomato, mix well and cover and cook till the vegetables are cooked through.
Remove the lid and add the Roasted cumin and red cilli Powder, mix well and cook for another 4-5 mins stirring in between.
Turn off the heat and garnish with chopped green coriander leaves.
It goes great with roti, partha poori......
Do try this healthy, quick and yummy dish, I bet you will fall i love.
Till then happy blogging