Friday, January 13, 2012

Papashpala Bendhi (Raw Papaya Curry)

Papashpala Bendhi is a very simple Konkani dish. Few days back, when we went to a Chinese store, I saw a basket full of raw papaya. So I thought- why not prepare Vaali- Papashpala Ambat. Hence got a big papaya and made ambat. Then I was worried about the left over papaya and asked amma, so that she can suggest me a recipe with it. She then told me to Bendhi. I tried it for the first time and loved it. Try making this and enjoy!

  • Raw Papaya- 1/4 th of a big one
  • Grated Coconut, Fresh/frozen- 3/4 cup
  • Roasted red chillies- 4-5
  • Tamarind- A small ball (gooseberry sized)
  • Oil- 2 tsp
  • Garlic pods- 6-7
  • Salt- To taste

Remove the seeds and peel of the raw papaya and cut them into pieces (not too small).

Now pressure cook these pieces adding little water and salt, for one whistle.
For masala- Grind grated coconut, roasted red chillies and tamarind to a fine paste, adding water as required. Add this paste to the cooked raw papaya pieces and bring it to a boil.
Continue heating for five more minutes and turn off the heat. Consistency of the gravy should be medium thick.
For seasoning- Heat oil and add crushed garlic pods. Fry it until it turns golden brown. Add this to the prepared gravy. Papashpala Bendhi is ready!!

Serve it hot with rice. Above measurement is for serving two people.

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