Raw Papaya Gashi (Papayphela Gashi) Recipe

Cooking Directions

• STEP 1.Peel and chop the raw papaya into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add the chopped papaya, turmeric powder, salt, and tamarind pulp. Cook until the papaya is tender.
• STEP 4.In a blender, grind coconut, cumin seeds, and green chilies to a smooth paste.
• STEP 5.Add the coconut paste to the cooked papaya and simmer for a few minutes.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose a raw papaya that is firm and unripe for the best texture and taste.
• Adjust the spice level by adding more or less green chilies according to your preference.
• You can add a pinch of jaggery or sugar to balance the tanginess of the tamarind.

Storage and Serving

• Raw Papaya Gashi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve the Gashi with steamed rice or roti for a complete meal.