Raw papaya not only grows commonly long the coastal regions of the state of Maharashtra but is also extensively eaten in it s raw and ripe forms throughout the region. There are a number of delicacies that are made with this veggie and in the raw form papaya are known to be rich in vitamin A and C and also protein, calcium and fiber. The dish is every easy to put together and takes little or no time at all once all the basic ingredients are kept close at hand. You could spice up the dish further by adding a vegetable to two while the gravy boils. Peas, diced carrots and even yam are known to go well with the gravy.
Ingredients:
1 small raw papaya, cleaned and diced
1 onion finely chopped
1–2 tablespoons of melted jaggery
1/4 cup of tamarind extract
1 cup of desiccated or fresh grated coconut
1 teaspoons of red chili powder
1/4 cup of cooking medium or oil
Salt to taste
Popular Accompaniments:
The dish can be served with rice, rotis or even bread. Children just love the taste and if you correctly wrok upon the gravy, which thickens as it cools, you could use the same as a filling in home made toasted sandwiches or even a roti wrap. These great snacks that come out of the gravy can be carried along on journeys and even picnics. The goodness of raw papaya can never be successfully harnessed in any other way. The curry is served regularly along the coastal strip of the Deccan region of Maharashtra and is most of the time a necessary serving at festivals and special occasions. The fruit is connected with fertility and the dish is also commonly served at marriage celebrations.
Preparation:
First wash and cook the diced raw papaya with salt and just enough water to cover the vegetable for around 5 minutes.
Add the melted jaggery, desiccated or fresh grated coconut, red chili powder and tamarind extract and allow the gravy to cook for another 2 minutes.
Ensure that the gravy is not too thick.
Main Cooking:
In a heavy bottom pan heat the cooking medium and fry the onions till they are a rich golden brown.
Pour in the gravy and allow the seasoning and the gravy which has been treated separately to integrate over a low fire for around 3 minutes.
