250 g (9 oz) Papaya (papita), raw, small, peeled, coarsely grated
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Mustard seeds (rai)
4 - 5 Green chillies, slit
1/4 tsp Cumin (jeera) seeds
1 tsp (3 g) Sugar
1 tbsp (15 g) Groundnuts (moongphalli), chopped
1 Juice of lemon (nimbu)
1 tsp Green coriander (hara dhaniya), finely chopped
Salt to taste
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Mustard seeds (rai)
4 - 5 Green chillies, slit
1/4 tsp Cumin (jeera) seeds
1 tsp (3 g) Sugar
1 tbsp (15 g) Groundnuts (moongphalli), chopped
1 Juice of lemon (nimbu)
1 tsp Green coriander (hara dhaniya), finely chopped
Salt to taste
method
1. Heat the oil in a pan; add asafoetida and mustard seeds. When they start spluttering, add green chillies and saute.
2. Add the papaya, cumin seeds, sugar, groundnuts, lemon juice, green coriander, and salt; mix thoroughly, and remove from heat. Keep aside to cool.
3. Serve cold as an accompaniment.
2. Add the papaya, cumin seeds, sugar, groundnuts, lemon juice, green coriander, and salt; mix thoroughly, and remove from heat. Keep aside to cool.
3. Serve cold as an accompaniment.
serving amount
serves: 2 - 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
