This deliciously light stir-fry with raw papaya is a tropical favorite with a slight kick. Serve with steamed white rice.
Aside from the fact that papaya tastes great, it has health benefits reaching from the cardiovascular system to the digestive system.
I don’t know how easy it is to get raw papayas where you live but I would say that its worth the trouble even if you need to go an extra mile to get it. Eating raw papaya in any form with a meal aids digestion and prevents bloating. I know, not very flattering conditions to talk about but if this humble little fruit here wants to help, why not let it? 
In tropical Kerala, I grew up eating this fruit in all forms. The limited space in the backyard never prevented my mom from growing papaya trees that are so slender that they take up hardly any space. They would grow lean and average height and start producing these heavy fruits that can be picked starting from then they are raw or left to ripen fully. Although ripe papayas are not everyone’s favorite, I would never forget the joy with which my dad can polish off an entire bowl full of them.
I am tempted to believe that’s why he is this healthy even at 70.
How to Make Stir-Fried Papaya
1. Prepare the Papaya
- Peel the papaya using a vegetable peeler, then cut it into thin pieces or strips of even size for uniform cooking.
- Place the papaya pieces in a pot with 1 cup of water, turmeric powder, and a pinch of salt.
2. Boil the Papaya
- Bring the water to a boil over medium heat.
- Simmer until the papaya pieces are tender but not mushy. Stir occasionally and add more water if needed to prevent sticking. Avoid using too much water to minimize draining later.
3. Prepare the Aromatics
- Heat the coconut oil in a large pan or wok over medium heat.
- Add mustard seeds and allow them to crackle. This step releases their flavor into the oil.
- Add the black sesame seeds, crushed shallots, minced garlic, broken dry red chilies, and curry leaves. Stir for about 1–2 minutes until the shallots are golden and fragrant.
4. Stir-Fry the Papaya
- Add the cooked papaya pieces to the pan. Mix well to coat them evenly with the aromatic oil mixture.
- Stir-fry for 5–6 minutes, allowing the flavors to blend and the edges of the papaya to caramelize slightly.
5. Serve
- Remove from heat and garnish with a sprinkle of black sesame seeds.
- Serve hot with steamed rice as a side dish or a light meal.
Tips for Success
- Papaya Preparation: Make sure the papaya is raw and firm, as ripe papaya will become too soft for stir-frying.
- Boiling Step: Cook the papaya until just tender; overcooking will make it too mushy for stir-frying.
- Flavor: Adjust the number of red chilies based on your heat preference, or use chili flakes for a spicier kick.
- Oil Choice: Coconut oil adds an authentic tropical flavor, but other cooking oils can be used if unavailable.
Recipe Notes
- If you don’t have black sesame seeds, substitute with white sesame seeds or omit entirely.
- For added toppings, sprinkle grated coconut over the finished dish.
- Leftovers can be refrigerated for up to 2 days and reheated gently before serving.
Stir-Fried Raw Papaya
- Total Time: 25 minutes
- Yield: Serves 2
Description
This deliciously light stir-fry with raw papaya is a tropical favorite with a slight kick. Serve with steamed white rice.
Ingredients
1 medium-sized raw papaya
A generous pinch of turmeric powder
Salt, to taste
1 tbsp coconut oil (or regular cooking oil)
1/4 tsp mustard seeds
1/4 tsp black sesame seeds (plus extra for garnish)
6 shallots, crushed
1/2 tsp minced garlic
3 dry red chilies, broken into halves
A few curry leaves
Instructions
1. Prepare the Papaya
- Peel the papaya using a vegetable peeler, then cut it into thin pieces or strips of even size for uniform cooking.
- Place the papaya pieces in a pot with 1 cup of water, turmeric powder, and a pinch of salt.
2. Boil the Papaya
- Bring the water to a boil over medium heat.
- Simmer until the papaya pieces are tender but not mushy. Stir occasionally and add more water if needed to prevent sticking. Avoid using too much water to minimize draining later.
3. Prepare the Aromatics
- Heat the coconut oil in a large pan or wok over medium heat.
- Add mustard seeds and allow them to crackle. This step releases their flavor into the oil.
- Add the black sesame seeds, crushed shallots, minced garlic, broken dry red chilies, and curry leaves. Stir for about 1–2 minutes until the shallots are golden and fragrant.
4. Stir-Fry the Papaya
- Add the cooked papaya pieces to the pan. Mix well to coat them evenly with the aromatic oil mixture.
- Stir-fry for 5–6 minutes, allowing the flavors to blend and the edges of the papaya to caramelize slightly.
5. Serve
- Remove from heat and garnish with a sprinkle of black sesame seeds.
- Serve hot with steamed rice as a side dish or a light meal.
Notes
Tips for Success
Papaya Preparation: Ensure the papaya is raw and firm, as ripe papaya will become too soft for stir-frying.
Boiling Step: Cook the papaya until just tender; overcooking will make it too mushy for stir-frying.
Flavor: Adjust the number of red chilies based on your heat preference, or use chili flakes for a spicier kick.
Oil Choice: Coconut oil adds an authentic tropical flavor, but other cooking oils can be used if unavailable.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Stir Frying
- Cuisine: Indian
Nutrition
- Serving Size: 150g
- Calories: 120
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0g
Fun recipe, I have a hard time finding good papaya here though.
Great recipe, perfect side dish!
I have never cooked with papaya before, but this is fantastic. Definitely making again!
Never tried something like this before, turned out delicious!
Thank you for posting this delightful recipe. The difficulty level is easy, which works for me.
Great recipe, easy to follow. My papayas however turned a little bitter at the end. Not to the point that I couldn’t eat them. But would have been Better without. Any ideas what went wrong?
Can I use green papaya
Hi Whitlyn! Yes you absolutely can!
It tastes good . everybody liked it.
Used ripe papaya and even if it was a little soggy it was still very delicious. thanks so much
Sounds fantastic. Do you mind if I ask – do you use the smaller sweeter Hawaiian papayas or the larger Mexican papayas?
You can use either Dorinda :D
How safe is it to eat just boiled papaya? what are the benefits and side effects?
It is perfectly safe, no side effects!
Love this!!
My favorite side dish with asian food!
No. Too much water in papaya for it to become a chip like potato.
can you fry papaya chips just like potatoe chip but instead using papaya thank-you
Dave, sorry for the mess up. The details have been updated and should be accurate now. Thanks for pointing it out to me!
Raw papaya is the main ingredient in the above recipe. There are no mixed vegetables used anywhere though.
That’s kind of my point. The recipe calls for 1/2c mixed vegetables, and does not mention papaya at all. I don’t think the recipe matches the picture, as it doesn’t seem to be a stir-fry.
The recipe tastes if a raw coconut slices are added …… after all this one is one among the best in my cooking list
I find this intriguing, but where does the papaya enter the recipe? And I don’t see any “mixed vegetables” in the picture.