This deliciously light stir-fry with raw papaya is a tropical favorite with a slight kick. Serve with steamed white rice.

Scale

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

Cook Mode Prevent your screen from going dark

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.

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.

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.

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.

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.