Raw Papaya – 250 gms, Peeled and chopped into small pieces
Besan – 3 to 4 tbsp
Oil – 2 tbsp or little more as required
Mustard seeds – 1 tsp
Jeera – 0.5 tsp
Hing – a pinch
Turmeric powder – 0.5 tsp
Red chilli powder – 1 tsp
Green chilly – 1, finely chopped (Optional)
Curry leaves – 8to 10
Dhaniya powder – 1 tbsp
Jeera powder – 1 tsp
Water – 1to 2 tbsp (Optional)
Salt – to taste
Heat the oil in a kadai and temper it with mustard seeds, jeera and hing. Once the tempering starts spluttering, add the curry leaves followed by the chopped papaya. Mix it well and allow it to cook partially by covering the kadai with a lid.
In some 5 minutes, add the remaining spices of chilli powder, turmeric powder, dhaniya powder and jeera powder along with some salt and give it a stir. Again, cover it and cook it till the papaya cubes are almost done.
Now, add the besan to the kadai and mix it well. Add salt as per taste and cook for another 3-4 minutes till the besan gets cooked. The subzi might turn out to be a bit dry. So if you wish, you can add little water at this stage to make it a bit mushy/wet so that it goes well with chapatis.
That’s it! The papaya is ready to be devoured 🙂