Boppasikaya avapettina kura (Green papaya subzi with mustard flavor)

Papaya is native to the tropics and easily available in the tropics of Americas, Central America, Mexico and is widely grown in India, Australia, the Philippines and Hawaii etc.

Ripe papaya is usually eaten raw after peeling the skin and removing the seeds. Papaya fruit is a significant source of vitamin C and folate. Papayas have a high amount of pectin.

In traditional medicine, it is believed that papaya can raise the platelet levels and so papaya is used as a medicine in Dengu fever. Papaya leaves are believed to be useful in treatment of malaria.

The unripe green fruit can be eaten cooked in many ways as subzis, salads and stews. Here is a recipe with mustard flavoring, which is very popular in
The unripe green fruit can be eaten cooked in many subzis and stews.

                   

                          

Ingredients:

•      1 small green papaya (to get 2 cups of pieces)
•      2 Tsp. tamarind paste or lemon juice
•      1/4 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      3 Tsp. oil
•      1 or 2 red chiles
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      Pinch of asafetida
•      Curry leaves
•      2 to 3 Tsp. mustard paste

Directions:

1.      Wash and clean green papaya.
2.      Peel the skin and remove any seeds (if they are there).
3.      Boil water in a thick pan and add the papaya pieces.
4.      Add turmeric.
5.      Let the pieces cook for 5 to 10 minutes, till the pieces are soft to touch.
6.      You may pressure cook them for two or three whistles.
7.      Drain the pieces and discard the water.
8.      Heat oil in a thick pan.
9.      Add red chiles and cook for a minute.
10.      Add chana dal, urad dal and mustard seeds.
11.      Add asafetida.
12.      When mustard seeds splutter, add curry leaves
13.      Add the cooked papaya pieces.
14.      Add tamarind paste.
15.      Add salt and mix well.
16.      Cook for 3 to 5 minutes.
17.      Remove from heat.
18.      Grind 2 Tsp. mustard seeds with water and a pinch of turmeric.
19.      (If you want a short cut, you may add mustard powder available in stores.)
20.      Add the mustard paste /powder to the subzi and mix well.
21.      Transfer to a serving dish after 15 minutes.
22.      Tastes very nice with rice.