Raw Papaya Gashi (Papayphela Gashi)

Raw Papaya Gashi (Papayphela Gashi)

(A tasty main dish with raw papaya, tur dal, coconut paste & seasoning. Popular in Konkani cuisine of Cochin GSBs)

Serves: 4

You will need

1/2 cup ( 100 g ) tur dal

1 1/2 cups water

1/2 teaspoon turmeric powder

1/4 teaspoon oil

300 g raw papaya (1/2 piece), peel off the outer gently and cut into 1/2 - inch cubes

1 small darbyasole (kudampuli)

For Coconut paste:

1 cup ( 75 g ) grated coconut

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

2 tablespoon water

Make a smooth and thick paste of above ingredients with water.

Method

For dal:

Wash and clean dal. Soak in a pressure cooker for half an hour with turmeric powder, 1/2 teaspoon oil and 1 1/2 cups water and cook for 15 minutes or till done ( reduce the heat to medium after 2 nd whistle and cook for 10 minutes ). Allow the cooker to cool naturally.

For gashi:

In a wide bowl / non stick pan, mix boiled dal, raw papaya pieces, salt to taste and 1 kudampuli / darbyasole. Mix all the ingredients well. Cover with a lid and cook on low to medium heat for 15 minutes or until 3/4 done and raw papaya pieces softens.

Add coconut paste, adjust with extra 2 – 3 tablespoons water mix well and cook on a low heat for 8 - 10 minutes

For Seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

½ teaspoon jeera (cumin seeds)

1/2 teaspoon urad dal

1/2 teaspoon methi ( fenugreek ) seeds

6 curry leaves

5 small onion (shallots / chuvannuli), sliced - optional

Method

Heat oil in a frying pan. Add mustard seeds. When they splutter, add urad dal, jeera, methi, curry leaves and sliced onions (optional). Saute for 5 minutes until fragrant and crisp. Pour the seasoning over papaya gashi and mix well. Serve with rice.