Green Papaya Kura

From yesterday’s leftover green papaya, I made some curry for today’s meal. Peel, cube, do tadka, add onion and papaya. Flavor with traditional Bharath seasoning. We had this type green papaya before, but this is the first time for our parents. They liked it.

For those of you new to green papaya or hesitant to try this veggie-fruit: raw has cucumber like taste and cooked has Chayote (Cho Cho) like taste. Firm flesh, mild sweet flavor and minimal papaya smell. It’s easy to like green papaya even if you don’t like ripe papaya fruit. Give it a try.

Green Papaya Kura

Green Papaya – 1 small fruit. Half is enough for this recipe.
Red onion or shallot – 1
Green chilli – 2
Turmeric – 1/4 teaspoon
Coconut – 1 tablespoon, grated fresh
Salt – 1/2 teaspoon or to taste
Peanut oil – 1 teaspoon
from Masala dabba: tadka ingredients

Cut papaya to half and remove the seeds. Peel the skin. Chop the white flesh to small bite sized cubes (about 3 cups). Finely chop onion and green chilli to small pieces.

In a large skillet, heat a teaspoon of peanut oil over medium heat. From masala dabba, add a pinch each – cumin, mustard seeds and few curry leaves. Saute for few seconds to fragrance. Add onion, green chilli. Saute for couple of minutes till onion becomes translucent. Add green papaya. Cover the skillet and cook on medium-low heat, until papaya is just tender. Takes about 6 to 8 minutes.

Add the turmeric, coconut and salt. Cook and stir for two minutes or more.

Serve warm with chapati or roti. Makes about 4 side dish servings.

© Recipe and Photos Copyright 2009 Indira Singari.

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Kura (Telugu) = Curry (English)

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