Raw Papaya Subzi (Peeth Perun Papaya Bhaaji)
I cooked an amazing subzi which I had tasted almost a decade ago at one of our aunt's house in California. She had asked me to guess the vegetable and I couldn't - for I had never eaten it as a subzi before then. She had made RAW PAPAYA ki subzi in a Maharashtrian/Gujarati style.
One of the prime reasons for making this subzi today is that I had a couple of raw papayas hanging in my garden that stubbornly refused to ripe. So brought one of them under my knife today ;)
I tried to remember our aunt's recipe and tweaked the recipe a bit as well while cooking. Luckily, it has turned out quite nice. Lately, raw papaya has been in the news for all its nutritional benefits. But to be honest, I don't bother about the specifics. Just knowing that it is a healthy and a tasty vegetable prompted me to go ahead with the preparation. Here is the recipe:
Raw Papaya - 250 gms, Peeled and chopped into small pieces
Besan - 3 to 4 tbsp
Oil - 2 tbsp or little more as required
Mustard seeds - 1 tsp
Jeera - 0.5 tsp
Hing - a pinch
Turmeric powder - 0.5 tsp
Red chilli powder - 1 tsp
Green chilly - 1, finely chopped (Optional)
Curry leaves - 8to 10
Dhaniya powder - 1 tbsp
Jeera powder - 1 tsp
Water - 1to 2 tbsp (Optional)
Salt - to taste
Heat the oil in a kadai and temper it with mustard seeds, jeera and hing. Once the tempering starts spluttering, add the curry leaves followed by the chopped papaya. Mix it well and allow it to cook partially by covering the kadai with a lid.
In some 5 minutes, add the remaining spices of chilli powder, turmeric powder, dhaniya powder and jeera powder along with some salt and give it a stir. Again, cover it and cook it till the papaya cubes are almost done.
Now, add the besan to the kadai and mix it well. Add salt as per taste and cook for another 3-4 minutes till the besan gets cooked. The subzi might turn out to be a bit dry. So if you wish, you can add little water at this stage to make it a bit mushy/wet so that it goes well with chapatis.
That's it! The papaya is ready to be devoured :)