Raw papaya with peanut

• Servings: 3-4
• Preparation time: 10 minutes.
• Boiling time: 10 minutes.
• Cooking time: 12-13 minutes.
• Total time: 33 minutes.

“Raw Papaya Sabji with Peanut” is a delightful dish that brings together the mild, tender crunch. This combination not only enhances the taste but also boosts the nutritional value, as both ingredients are rich in fiber, enzymes, and healthy fats.

Served hot with Chapati or as a side dish with Dal–Rice, this sabji is a perfect example of how simple ingredients can create a deeply satisfying, home-style meal.

This ‘Raw papaya with peanut ‘recipe gives me the confidence for any occasions either daily meal or kitty party. The recipe is focused on ingredient peanut and preparation technique which takes less time in kitchen. The crunchy peanut taste in raw papaya is so yummy…

Ingredient:

• Raw papaya: 300 gm
• Madras onion: 4-5 no.
• Garlic: 4-5 flakes
• Cooking oil: 2 tablespoon
• Turmeric powder: ½ teaspoon
• Coriander powder: ½ teaspoon
•  Salt: 1 teaspoon (as per taste)
• Peanut: 1 tablespoon
• Mustard seed: ½ teaspoon

Preparation:

1. Dry roast peanut, discard the skin of peanut, roughly ground, and keep aside.
2. Chop the onion and garlic, keep aside.
3. Peel off papaya, discard the seeds and chop into small cubes, boil/ microwave the chopped papaya, keep aside.

Method:

1. Take a heavy bottom pan. Heat oil, add mustard seed, sputter for few seconds; add a pinch of turmeric powder, and put chopped onion and garlic, stir fry for 2 minutes on high flame till it gets translucent, add boiled raw papaya, saute on medium flame, and cover for few minutes (~ 4-6 minutes).
2. Add coriander powder, turmeric powder, salt and roughly grind peanut.  Stir fry for 2 minutes, now raw papaya with peanut is ready to serve.
3. Note: heavy bottom pan works better. This is served with Rice or Chapati/ Paratha.

   

   

   

   

   

   

   

   

   

   

   

   

   

Raw papaya with peanut by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.