Papaya is a great source of Vitamin A, B, C. The unripe/Green Papaya is a stomachic and digestive. This is prescribed in stomach troubles, jaundice, gastritis and liver disorders. Green papaya may increase nutrient absorption and help to create a healthier intestinal tract. Green papaya has also been used for over acidity or borderline ulcers as less stomach acid is required for digestion when abundant enzymes are ingested.
Raw Papaya 1 ½ Cup (Peeled & Cut to thin slices)
Onion 2 Big (1 ½ to cubes and ½ to thin slices as papaya)
Grated Coconut ½ Cup
Red Chilli Powder 1 Tsp/per taste
Dhaniya powder ¾ Tsp
Curry Leaf 8-10 leaves
Ginger 1” piece
Garlic 6-8 Pods
Mustard ½ Tsp
Oil 2 Tbsp
Salt to taste
In a Kadai/wok heat 2 tsp of oil and add 1 ½ onions, ginger, and garlic. Fry till onion is half done. Then add grated coconut and stir fry till coconut turns slight brown. Add in the red chilli powder & Dhaniya powder and fry for 2 minutes. Cool this and make a fine paste using water.
Heat the rest oil in the same kadai/wok, add mustard and let it crackle and add the remaining onions, curry leaves and papaya and fry for about 5 minutes on medium heat. Add the grinded masala and ½ cup water and cover cook till papaya is soft.
Serve hot with chapattis or phulkas.