Name: Jain Raw Papaya Sabzi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Raw Papaya, peeled, deseeded, and diced small; ¾ tbsp Cooking Oil; ¼ tsp Mustard Seeds; 1 Green Chili Pepper, finely chopped; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ½ tsp Salt; ½ tbsp Lemon Juice, added at the end for tanginess; 1 tbsp Coriander Leaves, chopped for garnish

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Heat oil in a pan on medium heat. Add mustard seeds and wait for them to crackle enthusiastically.
Add the finely chopped green chillies and sauté for just 10 seconds.
10 sec
Add the diced raw papaya cubes. Toss them in the oil to coat them thoroughly.
Sprinkle turmeric powder, coriander powder, and salt. Mix well so the spices distribute evenly over the papaya.
Cover the pan with a tight-fitting lid. Cook on low heat for 10-12 minutes. Raw papaya releases its own moisture, so you usually don't need water. Stir occasionally.
10–12 min
Check a cube by pressing it with a spoon; it should be completely tender but not mushy.
Turn off the heat. Pour the fresh lemon juice over the sabzi and garnish with chopped coriander. Mix gently and serve.

How to tell it's done

Soft, translucent, butter-like cubes of fruit-veg delicately coated in a simple, yellow, tangy spice mix.

Getting it right

Tip

This sabzi is naturally slightly sweet from the papaya. The addition of fresh lemon juice at the very end balances it into a beautiful sweet-and-sour profile without using tomatoes or amchur.

What to serve it with

A light, mild sabzi that pairs well with hot phulkas or khichdi.

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