Raw Papaya Salan With Green Peas
|Papaya||1 Large (semi ripe)|
|Onions||2 Large, ground|
|5 spice leaf||1 (fresh from the garden, if possible)|
|Tomatoes||2 Large, skinned and finely chopped|
|Boiled green peas||1 Cup (16 tbs)|
|Sesame seeds||1 Tablespoon, broiled|
|Coriander seeds||1 Tablespoon, broiled|
|Grams/Dalia||2 Tablespoon, skinned|
|Peanuts||2 Tablespoon, broken|
|Kashmiri chillies||6 , deseeded|
|Turmeric powder||1⁄2 Teaspoon|
|Cardamoms||2 (seeds only)|
|Curry leaves sprigs||2|
|Sesame oil||1 Tablespoon|
Peel the papaya and cut the flesh into 1/2" cubes. Soak them in water for 20 minutes. Drain in a sieve.
Place 3 tablespoons of oil in a vessel. Heat over a medium flame. When hot, add the curry sprigs and 5-spice leaf. When they heat, add ground onions and fry them till pink and cooked through. Add the ground masala and lower the heat and fry till red hot. Sprinkle a little water, if necessary.
Whilst the masala is being cooked, boil a pan of water, add salt and cook the papaya pieces till almost soft. Drain and add to the cooked masala along with the tomatoes. Cook over a low heat till almost dry. Add the green peas, stir well and taste for salt.
Serve hot with green mango chutney and parathas.