3cupsPeeled and chopped Raw Green Papaya (1 small raw papaya)
¼teaspoonTurmeric
½~1teaspoonRed Chili powder
To tasteSalt
2tablespoonsSesame seeds*
2tablespoonsPeanuts*
1tablespoonDry grated coconut (unsweetened)
Instructions
Heat oil in a medium size sauté pan on medium heat. Add mustard seeds, cumin seeds and cook for 30 seconds or until the seeds splutter. Add curry leaves and green chilies and cook for 1 minute.
Add the chopped papaya, turmeric and salt. Cover and cook for 10~12 minutes or until papaya is fork tender.
In the meantime, in a small saute pan, dry roast sesame seeds and peanuts until golden. Turn off the heat and add dry grated coconut. Let the mixture cool slightly, then grind to a coarse powder.
Add the sesame-peanut powder to the cooked papaya, mix well and cook for another 3~4 minutes. Serve hot with rice and sambar.
Notes
Pre-cooking papaya expedites the cooking process. Steam or microwave until fork tender and then add to the curry, proceed as per the recipe.
Boppayakayakura also tastes yummy sautéed with the same way with just some curry powder.
Leftover green papaya curry can be stored in an airtight container for up to 2 days in the fridge.
Sesame-peanut powder is great to use in curries with potlakaya (snake gourd), beerakaya (ridge gourd) or sorakaya (bottle gourd).
Sesame-Chili powder: Dry roast ½ cup sesame seeds with 6 red chilies until they are slightly golden. Grind into smooth powder with little salt.