by Tarla Dalal
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Added to 7 cookbooks
This recipe has been viewed 20177 times
The humble papaya has a great many followers today, thanks to its nutritional benefits. It not only ensures an ample dose of vitamins, it also improves metabolism and keeps the body clean and fit. Here is a way in which you can include the raw form also in your diet. Papaya tarkari is a healthy bengali-style preparation of raw papaya, flavoured simply with tomatoes, ginger and chilli, and tempered aromatically with panch phoron. You will love the traditional yet refreshingly light flavours of this subzi.
- Heat the oil in a kadhai and add the panch phoron seeds and bayleaf.
- When the seeds crackle, add the tomatoes, green chillies, turmeric powder, chilli powder and ginger paste and sauté on a medium flame for 2 minutes.
- Add the papaya, salt and 1 cup of water, mix well and cook on a medium flame for 15 to 20 minutes or all the water dries up and the papaya gets cooked.
- Serve hot.
- Panch phoron seeds is a mix of ½ tsp each of mustard seeds, cumin seeds, fennel seeds, nigella seeds (kalonji) and fenugreek seeds.
Nutrient values per serving
|Energy|| 65 calories|
|Protein|| 1.8 gm|
|Carbohydrates|| 10.9 gm|
|Fat|| 2.6 gm|
|Fibre|| 0.1 gm|
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