Make a smooth and thick paste of above ingredients with water.
1 tbsp - oil
1 tsp - mustard seeds
1/2 tsp - jeera (cumin seeds)
1/2 tsp - urad dal
1/2 tsp - methi seeds
6 - curry leaves
5 - small onions, sliced
How to Make Raw Papaya Gashi (Papayphela Gashi)
Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, 1/2 tsp oil and 1.5 cups water and cook for 15 minutes or till done ( reduce the heat to medium after 2 nd whistle and cook for 10 minutes ). Allow the cooker to cool naturally.
In a wide bowl / non-stick pan, mix boiled dal, raw papaya pieces, salt to taste and 1 kudampuli / darbyasole. Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 minutes or until 3/4 done and raw papaya pieces softens.
Add coconut paste, adjust with extra 2 - 3 tbsps water mix well and cook on a low heat for 8 - 10 minutes
Heat oil in a frying pan. Add mustard seeds. When they splutter, add urad dal, jeera, methi, curry leaves and sliced onions (optional). Saute for 5 minutes until fragrant and crisp. Pour the seasoning over papaya gashi and mix well. Serve with rice.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.