Saturday, March 7, 2015

Green Papaya Curry with Fresh Coconut

Raw Papaya – half, peeled and cut into small cubes
Potato – 1 small, peeled and cut into cubes (optional)
Water – 2 cups
Turmeric – 1/4 tsp
Red Chili Powder – a pinch
Fresh Coconut – ¼ cup, made into a paste with little water

Coconut Oil – 1 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – 4
Green Chili – 3
Some grated ginger and coriander powder can also be added.

Place the papaya cubes, potato cubes (if using), water, turmeric, red chili powder and salt in a pot and bring to a boil.

Reduce and cook on low heat till the papaya is half cooked. Add the coconut paste and cook till the papaya is soft.
In a small pan, heat coconut oil. Add mustard seeds. Once the seeds begin to pop, add the curry leaves and green chili and pour the oil over the papaya curry.

Alternatively, to speed up, it can be cooked in a pressure cooker. Temper the oil with spices and then add papaya and potato,  2.5 cups of water and cook on medium low heat for 2 whistles or for 2 minutes after the full pressure is reached.

Serve hot with steamed brown rice and dal.

Adapted from


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