Jen’s Raw Papaya ‘Subzi’ with Mustard

don’t ask for proportions … the regular, like we do our indian sabjis, but it has to be mustard-y … so the ground mustard paste … be generous !
its quite delicious

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  • raw papaya, cut in thin, small slices
  • urud dal (urud dal explained)
  • hing (asephoetida)
  • mustard seeds
  • green chilis, slit (de-seeded if you want less fire in the dish)
  • 1 dried red chili
  • a bit of water
  • salt
  • ground mustard seeds or the kasundi mustard sauce
  • chopped coriander
  • juliennes of fresh ginger, for garnish
  1. add the urud dal and hing to hot oil
  2. then add mustard seeds, slit green chili and 1 dried red chili
  3. when it stops sputtering, add the papaya and a little water and salt and cook till the water dries up/papaya is cooked(it should retain its bite, not become pulpy)
  4. now add the ground mustard seeds OR prepared mustard (kasundi) and chopped coriander

Best hot, with steaming, freshly cooked white rice.Screen Shot 2015-06-11 at 5.19.33 pm

Notes :

Mustard powder : do you just grind the seeds or do you soak them first and grind with green chili and salt to a paste ?

soak it, not too long and grind it with or with the chili and salt for a one time use. i guess if you want to store it, then some vinegar and salt makes sense. ask a bengali … they do a fresh grind very often … i am not the expert.

Grinding a fresh green chili with soaked mustard takes some of the bitterness away – from my Bengali sister in law.

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