It was an odd day. We bought green papaya thinking it was red sweet papaya. When cut open, realized that it was really a “green” papaya and not a red papaya. Not going to waste such pretty fruit, I prepared all-raw papaya kosambari by adding mung bean sprouts, onion, tomato and green chilli. Green papaya has cucumber like taste and made a fine appetizer to our afternoon meal.
Green Papaya Kosambari
(makes 4 servings)
Green Papaya – 1 small fruit. Half is enough for this recipe.
Red onion or shallot – 1
Green tomato – 1
Green chilli – 1
Mung sprouts – 1 cup
Salt to taste
Lime Juice to taste
Few coriander leaves
Cut green papaya and remove the seeds. Peel the skin. Cut the white flesh to bite sized cubes. About 2 cups.
Finely chop onion, tomato and green chilli.
Take them in a big cup. Add mung bean sprouts and coriander leaves. Sprinkle salt and lime juice. Combine. Serve.
© Recipe and Photos Copyright 2009 Indira Singari.
Papaya Kosambari ~ for Meal Today
Kosambari: Indian equivalent to western salad. Usually prepared with raw ingredients.