Kacha Papaya nu Chhin
Author: 
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Where I grew up our house was surrounded by a garden. We had a couple of papaya trees and my mother used to make kacha (unripe) papaya nu chhin (shredded) frequently from papaya grown in our garden. This cachumber is also served with methi ni bhaji na gota (fenugreek green fritters), fafda (chickpea flour crisps), etc. When you buy gota or fafda from a street vendor or farsan (savory food) shop, you will also get this cachumber, especially in Gujarat.
Ingredients
  • Quarter of papaya, peeled, seeded and shredded
  • 1 jalapeno or serrano chili, halved
  • 10 to 12 curry leaves
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafetida
  • ¼ teaspoon turmeric
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon salt or to taste
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
Directions
  1. Heat oil in a medium sauté pan on medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add asafetida and turmeric. Add chili, curry leaves and sauté for 30 to 40 seconds.
  2. Add shredded papaya and sauté it for 1 to 2 minutes. Season with salt and stir. Let papaya cook for two more minutes. Add dhana-jeeru and let papaya cook for a minute. Off heat add cilantro, lime juice and stir. Serve immediately as a side dish or with methi na gota (fritters).
Recipe by Lovely Masala at http://www.lovelymasala.com/salad/