In case you’re wondering, chokha is the colloquial word for bharta in Bihar. Soft food mashed = chokha, as in aloo-baingan ka chokha or sattu chokha.

With a strong arm, a good peeler and a cheery overcoming of the "I-do-NOT-enjoy-peeling" mindset, if it plagues you as it does me (if it doesn’t – lucky you!), set about making papeeta chokha this way.

You Need:

[Serves 4]

• Raw/green papaya – 800 grams
• Green chilies – 2, finely chopped
• Lime juice – 1 tablespoon, freshly squeezed
• Mustard oil – 1 teaspoon (adjust to taste)
• Salt – 1/2 teaspoon (adjust to taste)

In the picture above: Green papaya, lime, green chilies, mustard oil.

How To Make Papeeta ka Chokha:

1. Peel and boil

Peel the green papaya, chop it into big chunks and scrape out the insides.

In a large pan, heat four cups of water.

When the water reaches boiling point, set to simmer and place the papaya chunks in it.

Boil the papaya covered till has softened enough for mashing. For thick-fleshed papaya, this could take about ten minutes on simmer, followed by standing time of another ten minutes.

How to check that the papaya is done: Prick a chunk with a fork – the prongs should go through the papaya flesh easily.

If the fork needs pushing and prodding, the papaya is undercooked – let it simmer/stand longer.

If the fork makes the papaya crumble into the water, the papaya has been overcooked – use a strainer to collect the boiled papaya, and resolve to check for done-ness sooner the next time!

Pick out the boiled papaya chunks when they are cool enough to handle.

2. Mash and mix

Mash the boiled papaya.

Mix into it salt, chopped green chilies, mustard oil and freshly squeezed lime juice.

Papeeta ka chokha (raw papaya mash) is ready.

Serve alongside rice/Indian breads, dal and curry.

Meal below: chapatis, cucumber tomato curry, Bikaneri bhujia and papeeta ka chokha.

Notes:

Want more chokha ideas? Try sattu chokha, parval ka chokha.

Wondering what more to do with raw papaya? Check out papaya peanut salad.

The post Papeeta ka Chokha: Green Papaya Mash appeared first on The Steaming Pot.

You Need:

• Semi-ripe papaya – 500grams
• Roasted peanuts, shelled – 1/2 cup
• Green chili – 1 or 2
• Fresh coriander leaves – a few sprigs
• Chaat masala* – 1/2 teaspoon
• Fresh lime juice – 1/2 tablespoon

*I use store-bought MDH chaat masala. If you want to try making your own, I suggest eCurry’s chaat masala recipe.

How To Make Papaya Peanut Salad:

Peel and deseed the papaya. Grate using a grating surface with wide slots.

Chop coriander leaves and green chili finely.

Mix together grated papaya, coriander leaves, green chilies, lime juice and peanuts. Just before serving, sprinkle chaat masala and mix again. Enjoy papaya peanut salad as a light standalone snack or on the side with a bigger meal.

Notes:

For a crunchier salad, chill the grated papaya for an hour before combining with the other ingredients.

Adding chaat masala makes the papaya give off water, so do not store after adding it. Serve immediately.

Semi-ripe papaya lends natural sweetness to the salad – no added sugar is required.

Notes:

Semi-ripe papaya interests you? You might then want to check out these recipes: papeeta ka chokha, khatta meetha papeeta.

Interested in raw salads? Try adzuki bean salad, cucumber pomegranate salad, raw mango salad.

The post Papaya Peanut Salad appeared first on The Steaming Pot.

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.

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 Make Khatta Meetha Papeeta:

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.

Grate the 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.

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.

The post Khatta Meetha Papeeta: Sweet and Sour Green Papaya appeared first on The Steaming Pot.