Name: Farali Papaya Sambharo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1⅓ cup Raw Papaya, peeled and thickly grated; ⅔ tbsp Cooking Oil, peanut oil preferred; ⅔ tsp Cumin Seeds; 1⅓ Green Chili Pepper, slit lengthwise; ⅓ tsp Rock Salt; ⅔ tbsp Lemon Juice; ⅓ tsp Sugar, optional, to balance sourness

15 mintotal

Prep 10 min · Cook 5 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

1⅓ cupRaw Papayapeeled and thickly grated
⅔ tbspCooking Oilpeanut oil preferred
⅔ tspCumin Seeds
1⅓Green Chili Pepperslit lengthwise
⅓ tspRock Salt
⅔ tbspLemon Juice
⅓ tspSugaroptional, to balance sourness

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Elevate the specified peanut oil to a medium thermal state within a broad wok or heavy skillet.
Add the cumin seeds. Give them a few seconds to crackle and turn a light golden brown.
Add the lengthwise-slit green chillies. Stir for about 10 seconds. Stand back: the water in them will make the oil spit.
10 sec
Instantly fold in the thick raw papaya shreds. Toss with high energy to guarantee every strand is uniformly lacquered with the cumin-infused lipid.
Season with rock salt and a little sugar, if you are using it. Keep stir-frying, uncovered, over medium-high heat for exactly 3 to 4 minutes. Do not overcook it; the papaya should stay firm to the bite.
3–4 min
Turn off the heat. Squeeze fresh lemon juice over the hot sambharo and give it one last toss.
It is good served either warm or at room temperature.

How to tell it's done

Crisp, stringy strands of papaya that offer a satisfying bite, glossy with oil and speckled with roasted cumin.

Getting it right

Tip

A true Gujarati Sambharo is half-cooked (al dente). Overcooking the papaya will turn it into a mushy sabzi rather than a crisp stir-fry.

What to serve it with

Pairs perfectly with Farali Khandvi or Farali Dosa, acting as a crunchy, tangy palate cleanser.

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