• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Raw Papaya in Coconut Gravy

(Popashpalache Amshi Kocchholu)
Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian
1 medium raw papaya peeled and cubed
2 tablespoons jaggery crushed or grated
salt to taste
2 cups grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 tablespoons tamarind pulp
2 tablespoons coconut oil
1 onions chopped fine
Cook the raw papaya cubes in some water on medium level for about 5 minutes or till they are almost cooked. Add the jaggery and salt to taste. Cook further for about 3 minutes or till the papaya cubes are tender but not overcooked.
Meanwhile grind the coconut, dry red chillies and tamarind to a smooth paste with little water. Add the paste to the cooked papaya along with water just enough to make a medium consistency gravy (not too thick nor too thin). Mix gently. Add salt if required. Bring to a boil and simmer for about 3 minutes.
Heat the coconut oil in a pan. Add the chopped onions and fry on low level stirring frequently for about 4 minutes or till they are uniformly browned taking care not to burn them. Pour this over the curry and keep tightly covered for sometime before serving. Mix gently while serving.