Green Papaya Curry with Mustard

Raw Papaya – half, peeled and cut into small cubes
Potato – 1 small, peeled and cut into cubes (optional)
Mustard Seeds
Turmeric – 1/4 tsp
Red Chili Powder – a pinch
Salt
Coconut Oil – 1 tbsp
Mustard Seeds –1 ½ tsp
Hing - 2 pinches
Curry Leaves – 4
Green Chili – 3
Red Chili - 1
Urad Dal - 1 tbsp.
Turmeric - a pinch
Water - 1 cup
Cilantro for garnishing


Take 1 tsp of mustard seeds and using a mortar and pestle make a powder. Keep aside.


Heat oil in a pan. Temper with 1/2 tsp mustard seeds and hing. Add the urad dal, green chili, red chili, curry leaves and fry for a few minutes till the urad dal begins to change color.


Add urad dal, turmeric, salt and water. Mix well and cover and cook till the papaya pieces are tender.


Add the mustard powder and cook for a few minutes more. Garnish with cilantro and serve with steamed rice and dal.
Adapted from http://vegrecipes4u.com/green-papaya-curry/

Squash / Green Papaya with Chana Dal

Green Papaya / Bottle gourd Squash / Lau - 1/2 lb, cut into small cubes
Yukon Gold Potato - 1 small, cubed (optional, helps to make the gravy thicker, can be omitted)
Chana dal - 1/2 cup (soaked overnight)
Ghee / Clarified Butter - 1 tbsp
Cumin Seeds - 1 tsp
Asafoetida / Hing - a couple of pinches
Green Chili - 3, finely chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Cumin Powder - 2 tsp
Water - 2 cups
Cilantro - a handful, chopped
Lemon Juice




Heat a pan. Add ghee, cumin seeds, hing and green chili. Then add the chopped papaya / squash, potato, salt and turmeric, coriander cumin powder. Mix well and add the soaked chana dal.

Add 2 cups of water, lower the heat and cook for about 15 to 20 minutes.

Once the vegetables are soft and the gravy slightly thickens, sprinkle chopped cilantro on top, squeeze some lemon juice and serve.


Adapted from http://kichukhonn.blogspot.com/2016/04/lauki-aur-chana-dal-ki-sabzi-or-cholar.html

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
Salt
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 http://malluspice.blogspot.com/2007/12/green-papaya-curry.html

 

Grated Green Papaya Stir Fry

Green Papaya - 1 small
Oil - 1 tbsp + 1 tbsp
Cumin Seeds - 1/2 tsp
Bay Leaf - 1
Green Chili - 4, thinly chopped
Ginger - 1 inch piece, grated
Turmeric - 1/4 tsp
Salt
Raw Sugar - 1 tsp
Bori / Dried Lentil dumplings - 1/4 cup
Ghee - 2 tsp (optional)

Heat a tbsp of oil in a sauté pan. Add the boris and cook stirring continuously. Cook till they are golden brown and crunchy. Using a mortar, using the boris coarsely and cook for a minute more and keep aside.

Peel the papaya and discard the seeds. Grate it using a box grater.

Heat a large pan and add oil. immediately add the cumin seeds. Once they start sizzling, add the grated ginger, green chili and the bay leaf. Cook for a couple of minutes.

Then add the grated papaya and turmeric. Mix well and cover and cook for 10 to 15 minutes. Stir a couple of times in between. Remove the cover and add the salt and sugar and a little ghee and cook uncovered for a couple of minutes more. Add the crushed bori's and mix. Remove from heat and keep covered for sometime. Serve hot.

Mung Dal with Green Papaya

Mung Dal / Split Yellow Lentil - 3/4 cup
Turmeric - a pinch
Salt
Peanut Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Curry Leaves - 5
Onion - 1/2 cup, finely chopped
Tomato - 1, finely chopped
Green Papaya - 1 cup, peeled and diced
Roasted Coriander Powder - 1/2 tsp

Cook the mung dal with 3 cups of water, salt and turmeric till soft and completely cooked. Mash with a fork and keep aside.

Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds and saute for a few seconds. Then add the curry leaves, hing, chopped green chili and chopped onion.

Cook till the onion  gets soft. Now add the chopped green papaya, a little salt and roasted coriander powder. Cook till the papaya is half cooked.

Add the chopped tomato and cook till the papaya cubes are soft.

Now add the cooked dal and a cup of water. Check the seasoning. Bring the dal to a boil and cook till desired consistency is reached.

Papaya Curry, in Pressure Cooker

Raw Papaya - 1 small, peeled, deseeded and cut into cubes
Potato - 1, Yukon gold, cubes
Olive Oil - 2 tbsp.
Cumin Seeds / Jeera - 1 tsp
White Onion - 1 small, chopped
Ginger - 1 inch, grated
Yogurt - 1 tbsp.
Turmeric -1/2 tsp
Red Chili Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Salt
Tomato - 2, grated
Water - 2 cups
Ghee - 1 tbsp. (optional)
Cilantro - a handful, chopped (optional)

Mix , cumin powder, coriander powder, red chili powder, turmeric and a little water with the yogurt to make a thick paste. Keep aside

 Heat a pan and add 2 tbsp. of olive oil and cumin seeds. Add the chopped onion and ginger and cook for a few minutes.

Then add the spice paste in yogurt and grated tomato and cook on medium high heat for 5 minutes stirring continuously, till the spices are cooked and oil releases. 

Add papaya and potato, saute for 5 minutes and then cook in pressure cooker for 10 minutes after full pressure is reached..

 Remove from heat, cool a little and add a tbsp of ghee and some chopped cilantro on top and serve.

Green Papaya with Chana Dal & Coconut

Green Papaya - 1/2, cut into cubes
Chana Dal / Bengal Gram / Split Chickpeas - 1/2 cup, soaked overnight
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Green Chilli - 1, finely chopped
Ginger - 1 inch, grated
Dessicated Coconut - 1 tbsp
Roasted Coriander Cumin Powder - 2 tsp
Salt
Sugar
Cilantro - handful

Heat oil in a pan and temper with mustard seeds, cumin seeds and green chillies.

Add the ginger and coconut and saute for a minute.

Then add the papaya and chana dal. Saute for a few minutes and add the coriander cumin powder. Sprinkle water as required and continue to cook till the papaya pieces are soft and completely cooked.

Garnish with cilantro and serve.

Peper Dalna / Green Papaya Curry

Green Papaya - 1/2, peeled and chopped into small pieces(smaller than potato pieces as it takes longer than potato to cook)
Red Potato - 1, small, chopped into small pieces
Kala Chana - 1/2 cup, soaked overnight and boiled in sufficient water till soft
Ginger - 1 tbsp, grated
Roasted Cumin powder - 1 tsp
Roasted Coriander powder - 1 tsp
Turmeric - a pinch
Red Chilli powder - 1 tsp
Grated Coconut - 2 tsp
Tomato - 1, small, grated
Cumin Seeds - 1/2 tsp
Bay leaf  - 2
Green Chilli - 2, chopped
Salt
Sugar
Oil
Ghee - 1 tsp
Garam Masala Powder - 1/2 tsp (optional)

Mix grated ginger, cumin powder, coriander powder, red chilli powder, turmeric and a little water and using a mortar and pestle make a coarse paste. Keep aside
Heat 2 tsp oil in a pan, add the chopped papaya and potato pieces, salt and a little turmeric and cook on medium high flame for 10 minutes stirring continuously. Remove from heat and keep aside. If using same size potato and papaya pieces, add papaya first, saute for 5 minutes and then add the potato pieces.

In the same pan, add a little more oil. Temper with cumin seeds, bay leaf and chopped green chillies. Add the ginger paste and cook for 5 minutes. Then add the grated tomato, grated coconut and cook till the water evaporates and oil shows on the sides on the pan.

Add back the potato and papaya pieces, kala chana, salt, sugar and 2 cups of water. Mix everything well, cover with a lid and cook on medium low heat till the vegetables are soft. Add a tsp of ghee and a sprinkle of garam masala on top and serve.