Raw Papaya Gravy | Amruta Bhanda dry recipe
Raw Papaya is cooked in onion tomato curry
Servings 0
Ingredients
- Papaya ½ from big one
- Onions 2 finely chopped
- Tomato 1
- Ginger garlic paste 2 tsp
- Red chilli powder 2 tsp
- coriander powder 1 tsp
- Garam masala 1 tsp
- Turmeric powder ½ tsp
- Salt as required
- Coriander leaves to garnish
- To Temper
- Mustard oil 1-2 tbsp
- Fenugreek seeds ¼ tsp
- Mustard ¼ tsp
- Fennel seeds ¼ tsp
- Cumin seeds ¼ tsp
Instructions
- Remove the skin of papaya and cube them.
- Add 1 tbsp oil and add the raw papaya
- Saute them for 4-5 minutes and transfer to plate.
- In the same oil temper with mustard, fenugreek, fennel and cumin seeds.
- Once it browns add the finely chopped onions and ginger garlic paste.
- Saute nicely for few mins and add the chopped tomatoes.
- Saute nicely till tomatoes are mushy and add salt, red chilli powder, coriander powder, turmeric powder and garam masala.
- Mix it nicely and add the shallow fried papaya.
- Add little water and cook till papaya is soft and all water is absorbed.
- Garnish with coriander leaves and serve hot.
- Amruta Bhanda dry is ready to serve with hot rice or rotis.
Notes
You can add panch phoron for tempering. I added them individually and skipped kalonji as I didn't have them in stock.
You can add other vegetables along with raw papaya.
Add little more water or coconut milk to make curry