Description
Sweet and savory mashed papaya curry, bursting with warming spices and coconut. A simple, satisfying weeknight meal.
Ingredients
Units
Scale
- 2 lbs (750 g) Raw papaya
- 1/4 tsp Organic turmeric powder
- 1/2 tsp Coriander powder
- 1 tsp Salt
- 1- 1/2 cups (355 ml) Water
- 3/4 cups (177 ml) Coconut
- 1 Green chili
- 1/4 tsp Organic turmeric powder
- lemon sized ball Tamarind
- 3 or 4 Shallots or Cheriy Ulli
- 3 Kashmiri Chili
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- .2 tsp Coconut oil
Instructions
- Peel the papaya, remove the seeds, and chop it.
- Put the chopped papaya, turmeric powder, salt, coriander powder, and water in a pressure cooker.
- Allow 4-5 whistles, then turn off the heat.
- Grind coconut, green chili, and turmeric powder into a fine paste (add a tablespoon of water if needed).
- Open the cooker, lightly mash the cooked papaya, turn on the heat, and add the ground coconut paste.
- Set the heat to medium, mix the coconut paste, and once boiling, add the tamarind water and mix well.
- Heat a tadka pan with coconut oil. Add mustard seeds, shallot, red chili, and curry leaves.
- Pour this over the papaya curry and cover to retain flavor.
- Serve hot with rice.
Notes
- For a smoother curry, use an immersion blender to mash the papaya after pressure cooking.
- Adjust the amount of green chili to control the spice level; omit entirely for a milder curry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 4