RAW PAPAYA CURRY

Raw papaya is a tropical fruit native to Mexico, now widely available across many parts of the world. Unlike ripe papaya, which is sweet and juicy, raw papaya has a neutral, mildly bitter taste and a firm texture—making it ideal for cooking.
It is commonly used in Indian, Southeast Asian, and Caribbean cuisines. Raw papaya is an excellent source of Vitamin C and also contains Vitamin E. It is especially rich in the enzyme papain, which aids digestion. Raw papaya is often used in salads, pickles, curries, stir-fries, and even in making tutti frutti.
In this recipe, I’ve prepared a simple curry using basic spices, perfect for everyday meals.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2

Ingredients:
1 small raw papaya (fresh and firm)

1 small tomato, chopped

1 tbsp oil

½ tsp cumin seeds

A pinch of asafoetida

1 tsp red chilli powder

1 tsp cumin-coriander powder

½ tsp turmeric powder

Salt to taste

1 tsp finely chopped fresh coriander

Method:
Wash, peel, and cut the raw papaya into small cubes.

Heat oil in a pressure cooker. Add cumin seeds. Once they begin to splutter, add asafoetida and chopped tomato. Sauté briefly.

Add the dry spices and sauté for a few seconds until aromatic.

Add the chopped raw papaya, salt, and ½ cup of water. Mix well, close the lid, and cook for three whistles. Then, turn off the heat.

Once the pressure releases naturally, open the lid. Transfer the curry to a serving bowl, garnish with chopped coriander, and serve hot.