I am a big fan of Thai food and love their raw papaya salad. Warm days sometimes has me craving for the spicy salad. When I casually looked up online for the papaya's nutritive value, I discovered that it was a rich source of almost all the nutrients that vegetarians need.
I had bought a raw papaya thinking that I would be making the salad. But realised that my nine year old picky eater wouldn't eat either raw or ripe papaya. And curry was the only way to get her to eat it . I had a bunch of methi leaves in my refrigerator and instantly came up with Methi-raw papaya in red coconut curry. Its a typical Konkan style dish.
Ingredients
1 cup tuvar dal cooked.
A bunch of methi leaves
12-15 chunks of raw papaya
4 red chilies
1/2 cup grated coconut
lemon sized tamarind ball
1 teaspoon jaggery (or 1 1/2 tsp of brown sugar)
Some mustard seeds
3 curry leaves
Method
Chop the methi leaves coarsely and stir fry with a little oil.
Steam the raw papaya in a microwave with a little water for about 3 minutes till al dente.
To make the Red curry:
Roast 4 red chillies and grind with half cup grated coconut and lemon sized tamarind.
Add the methi leaves.
Add this to the pumpkin with salt and one teaspoon jaggery.
Add dal to the curry and simmer for 5 to 10 mins.
Season with toasted mustard seeds and curry leaves.
Pairs well with rice or roti.
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