Boppasikaya potato kura (Green papaya potato subzi)

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 traditiona 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 subzis and stews. Here is a recipe to make a tasty subzi with grated papaya, potata and onion.

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Ingredients:

•      1 medium size green papaya
•      2 potatoes
•      1 large onion
•      2 green chiles
•      1/2 Tsp. grated ginger
•      A few curry leaves
•      Salt to taste.

Seasoning:

•      1 Tsp chana dal      
•      1 Tsp. urad dal     
•      1/2 Tsp. mustard seeds    
•      1/2 Tsp. jeera seeds     
•      A pinch of asafetida     
•      2 Tsp. oil

Directions:

1.      Wash and peel papaya.
2.      Cut into half and remove seeds, if there are any.
3.      Grate the papaya pieces.
4.      Wash and peel potatoes.
5.      Cut them into cubes.
6.      Dice the onions.
7.      Heat oil in a thick pan.
8.      Add chana dal, urad dal.
9.      When the dal is getting brown, add mustard seeds and jeera seeds.
10.      When mustard seeds splutter, add hing, green chile pieces and ginger.
11.      Add curry leaves.
12.      Add onion pieces.
13.      When onion pieces are translucent, add the potato pieces.
14.      Keep stirring and cook for 4 to 5 minutes till potatoes are cooked.
15.      Add grated papaya and mix well.
16.      Add salt.
17.      Cover and cook on low heat.
18.      Keep stirring till the papaya is cooked.
19.      Transfer to serving dish.
20.      Makes a good accompaniment for rice and chapati.