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
- 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
- ground mustard seeds or the kasundi mustard sauce
- chopped coriander
- juliennes of fresh ginger, for garnish
- add the urud dal and hing to hot oil
- then add mustard seeds, slit green chili and 1 dried red chili
- 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)
- now add the ground mustard seeds OR prepared mustard (kasundi) and chopped coriander
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.
- Image of kasundi ingredients from the web.
- Image of the raw papaya from http://www.india-forums.com