Follow these steps for perfect results
Sunflower Oil
Mustard seeds
Cumin seeds (Jeera)
Asafoetida (hing)
Turmeric powder (Haldi)
Green Chillies
slit
Raw papaya
grated
Salt
to taste
Prepare all the ingredients and keep them ready.
Grate the raw papaya and set aside.
Heat oil in a pan over medium heat.
Add mustard seeds and cumin seeds to the hot oil.
Allow the seeds to crackle.
Add asafoetida (hing), green chilies, and turmeric powder to the pan.
Add the grated raw papaya and salt.
Stir-fry until the papaya softens slightly.
Turn off the heat and transfer the papitha nu sambharo to a bowl.
Serve the Raw Papitha No Sambharo as part of a breakfast spread.
Expert advice for the best results
Do not overcook the papaya; it should retain some of its crunch.
Adjust the amount of green chilies to your spice preference.
Add a squeeze of lemon juice at the end for extra tang.
Everything you need to know before you start
5 mins
Can be made a few hours in advance and stored in the refrigerator.
Serve in a small bowl as a side dish.
Serve with Khaman Dhokla and Fafda
Serve as a side dish with roti or paratha
Warm and spicy
Discover the story behind this recipe
A common side dish in Gujarati cuisine.
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