Raw Papaya Kachumbar
|Grated papaya||2 Cup (32 tbs) (Raw)|
|Finely chopped spring onions||1 Cup (16 tbs)|
|Radish rings||1⁄4 Cup (4 tbs), sliced (Red Variety)|
|Mangoes||1⁄2 Cup (8 tbs), chopped (Tender Variety)|
|Coriander leaves||1⁄4 Cup (4 tbs), chopped|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Black mustard seeds||1⁄2 Teaspoon|
|Green chillies||4 , deseeded and cut into 1 inch pieces|
|Curry leaves sprig||2|
|Fine salt||1 1⁄2 Teaspoon|
|Peanut oil||1 Teaspoon|
Place all the vegetable items in a large, glass bowl. Do not add the chillies or peanuts. Sprinkle salt lightly and cover and refrigerate.
Take a small karahi or saucepan and heat oil and add the mustard seeds, chilli pieces and curry leaves. Stir gently, allow the seeds to pop, and add the peanut pieces. Stir for 2 minutes, cool and then add to the chopped vegetables. Taste for salt. Replace in the refrigerator and serve when needed.