Skip to main content

Raw Papaya Stir Fry


raw papaya stir fry
Looking for a low sodium, low calorie recipe. Worry not, we have one of the most health-friendly recipe here.

Raw papaya has multiple health benefits, thanks to its antioxidant content. It is loaded with vitamins and minerals.

Papaya, raw or ripe, is a liver-friendly fruit. In raw form, it could be used to make a variety of dishes. While its ripe form can serve your tummy in more ways than one. Make beverages, shakes, soups, and desserts with ripe papaya.

Here is a simple yet yummy raw papaya recipe to use this healthy fruit. 

Raw papaya stir fry. Enjoy as an accompaniment/side dish with rice 

Let's make lip smacking raw papaya stir fry:




Take 1 cup raw papaya slices 
Take a small piece of ginger (thin slices or ginger julienne)

4-5 garlic cloves (slice them just like ginger)
1 kashmiri red chilly
1/2 tsp mustard seeds
salt as per taste
curry leaves (optional)
1/2tsp oil
1/4 tsp turmeric (haldi) I did not add, but you can!

Take a pan. Add oil. Add mustard seeds. Let them splutter. Add thinly sliced garlic & ginger. Stir well.
Add curry leaves if you are using them in the recipe.
Add sliced papaya pieces. Keep stirring.
Next add salt. Stir well for 2-3 minutes.
Then add little water (2 tbsp) and add to the papaya.
Cover & cook on low flame.
When water has evaporated, Stir well again for 2 minutes.
Check with a knife to ensure papaya is soft.
Garnish with coriander leaves!


Do not forget to check the raw papaya-potato curry here.
You may be interested in raw papaya dalma - Odisha's lentil curry. You will find the recipe of dalma below.
If you love ripe papaya, burfi or sweet fudge may interest you.

Comments

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets.  How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy.  Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate