Khatta Meetha Papeeta: Sweet and Sour Green Papaya

2 Jan

What do you do when you peel a papaya and find that a lot of it is hard and green?

Try out my papaya rescue recipe – khatta-meetha papeeta, a light and flavorful accompaniment for an Indian meal. You could make khatta-meetha papeeta using green papaya or parts of a semi-ripe papaya.

green-papaya-stir-fry

You Need:

  • Green papaya or semi-ripe papaya – 1 medium
  • Green chilies – 1 or 2
  • Lime juice – 1 teaspoon
  • Coriander leaves – 1 tablespoon, grated
  • Salt – 1/2 teaspoon or to taste
  • Sugar – 1/2 teaspoon or to taste
  • Panch phoron (Bengali five spice mix)* – 1 teaspoon
  • Vegetable oil – 1 teaspoon

How To:

Peel, cut open and scoop out the seeds (if any) and white coat from the insides of the papaya. [Note: If the papaya is raw and small-sized, it may not have seeds at all.] Cut and set aside the ripe/juicy portions of the papaya; retain the raw and semi-ripe portions for this dish.

fresh-papaya

Grate the papaya.

grated-green-papaya

Finely chop the green chilies.

In a non-stick pan, heat a teaspoon of oil and add panch phoron to it. When panchphoron crackles, add grated papaya, finely chopped green chilies, sugar and salt.

Toss on high flame for a couple of minutes till the papaya softens. Stir in lemon juice and chopped coriander leaves. Khatta-meetha paratha is now ready to eat. Tastes great with parathas and a spicy curry.

My meal today (picture below): sweet and sour green papaya with rice, toor dal and eggplant tomato curry.

khatta-meetha-papeeta

Notes:

*Panch-phoron is a whole spice mix most commonly used in Bengali cuisine. It contains fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds, typically in equal parts.

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