Papaya Nu Shaak
Veg
Vegan
Raw green papaya cubed and cooked in a dry-ish curry with mustard seeds, curry leaves, turmeric, a pinch of jaggery, and dried red chilli — a mild, lightly sweet-savoury vegetable preparation that transforms the firm, neutral papaya into a tender, spice-absorbing dish. Raw papaya is abundant in the Saurashtra region and is one of the most common everyday vegetables in Kathiyawadi households.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
| 1 medium | raw papaya |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | chopped fresh coriander leaves |
| 1 cup | water |
Instructions
- 1 Peel the raw papaya and cut it into small cubes.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds and asafoetida, sauté for a few seconds.
- 5 Add the cubed papaya to the pan and mix well.
- 6 Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- 7 Mix everything well and add water to the pan.
- 8 Cover the pan and let the papaya cook on low heat until soft, about 15-20 minutes.
- 9 Add sugar and mix well.
- 10 Cook for another 2-3 minutes until the water is absorbed and the spices are well blended.
- 11 Garnish with chopped fresh coriander leaves before serving.
Tips
For a tangy twist, you can add a teaspoon of lemon juice before serving.