Follow these steps for perfect results
Raw papaya
de skinned & chopped into small cubes
Mustard oil
Green Chillies
slit into halves
Bay leaf
Dry Red Chillies
Panch Phoran Masala
Salt
Sunflower Oil
Fennel seeds
Cumin seeds
Kalonji
Mustard seeds
Methi Seeds
Prepare all ingredients.
Pound panch phoran in a mortar and pestle.
Heat mustard and sunflower oil in a kadai.
Add pounded panch phoran, bay leaf, and dry red chilli to the hot oil.
Wait for the seeds to splutter.
Add raw papaya and green chillies.
Mix well and cover with a lid.
Cook until papaya is softened, stirring often to prevent burning.
Add a tablespoon of water if needed to prevent burning.
Cook until the water evaporates completely.
Serve hot with steamed rice and Thekera Tenga.
Expert advice for the best results
Adjust the amount of chilli to your spice preference.
Ensure the papaya is cooked thoroughly before serving.
Roasting panch phoran intensifies flavour.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a sprig of cilantro.
Serve as a side dish with rice and dal.
Pairs well with other Assamese dishes.
Complements the spice without overpowering.
Discover the story behind this recipe
Traditional Assamese cuisine, showcases regional spices and ingredients.
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