Ingredients (Serves 5)
1. Papaya – 1 medium-small, peeled, seeded and cut into medium cubes
Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Salt – To taste
Water – 1 – 1.5 cup or as required
2. Grated coconut – 1 cup
Cumin seeds / jeerakam – 1/4 tsp
Garlic – 2 small
Green chilly – 1
3. Coconut oil – 1 tbsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Shallots – 2 – 3, thinly sliced
Curry leaves – A few
1. Grind the grated coconut along with cumin seeds, garlic, green chilly and little water to a fine paste.
2. Combine papaya along with the other ingredients numbered 1 in a pressure cooker. Cook for 1 – 2 whistles until done. Open the cooker and mash the papaya pieces lightly. Add ground coconut mixture and mix well. If the gravy is very thick, add some hot water. Cook for a few minutes over medium-low heat until the raw taste of coconut is completely gone. Switch off.
3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies until brown. Add shallots and fry until golden. Add curry leaves and stir for a few seconds. Switch off. Pour this over the curry. Keep covered for 10 minutes. Serve with rice and other side-dishes.