- 2 tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 Dry Red Chili, broken
- 6~8 Curry leaves
- 2 Green chilies, slit
- 3 cups Peeled and chopped Raw Green Papaya (1 small raw papaya)
- ¼ teaspoon Turmeric
- ½~1 teaspoon Red Chili powder
- To taste Salt
- 2 tablespoons Sesame seeds*
- 2 tablespoons Peanuts*
- 1 tablespoon Dry grated coconut (unsweetened)
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.
- 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.
Calories: 178kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 91mg | Potassium: 303mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1239IU | Vitamin C: 113mg | Calcium: 78mg | Iron: 1mg