Raw Papaya Recipe – Authentic Indian Stir-Fry with Peanuts & Coconut

Last Updated on 2 months by Neha Deshmukh

Raw Papaya Recipe – Authentic Indian Stir-Fry with Peanuts & Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful raw papaya stir-fry. It’s a dish my grandmother used to make, and it always reminds me of sunny afternoons and the incredible aromas coming from her kitchen. It’s surprisingly easy to make, and the combination of sweet, spicy, and tangy flavors is just chef’s kiss!

Why You’ll Love This Recipe

This raw papaya stir-fry isn’t just delicious; it’s also a fantastic way to enjoy a vegetable that’s often overlooked. It’s a quick and easy side dish, perfect for a weeknight meal, and it’s packed with nutrients. Plus, the crunchy texture of the papaya combined with the peanuts and coconut is seriously addictive!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 medium size Raw Papaya
• 1 tablespoon Oil
• ½ teaspoon Mustard Seeds
• ½ teaspoon Cumin Seeds
• 2 pinch Asafoetida (Hing)
• 3-4 Green Chilies, slit lengthwise
• ½ teaspoon Turmeric Powder
• 1 teaspoon Crushed Chilies
• 1 tablespoon Fresh Scraped coconut
• 1 teaspoon Chopped coriander
• 1 teaspoon Lemon Juice
• 2 tablespoons Crushed Roasted Peanuts
• ½ teaspoon Sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Papaya: Selecting and Preparing

Choosing the right papaya is key. You want a firm, green papaya – not the ripe, orange kind! It should feel heavy for its size. To prepare it, wash it well, peel it, and then slice it into roughly ¾-inch pieces. Don’t worry about being too precise; a little variation in size is perfectly fine.

Mustard Seeds & Cumin Seeds: The Foundation of Tempering

These little seeds are the heart of Indian cooking. They create a beautiful aroma when tempered in hot oil. Make sure your oil is hot before adding them – you’ll know they’re ready when they start to splutter and pop!

Asafoetida (Hing): A Unique Flavor Profile

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way! It’s often used in Indian cooking to aid digestion and add a unique depth of flavor.

Regional Variations in Papaya Dishes

Papaya is used in so many interesting ways across India! In some regions, it’s used in salads, while others enjoy it in curries or even as a chutney. This stir-fry is particularly popular in Maharashtra and Gujarat, where the sweet and spicy flavors are a staple.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and thinly slice your raw papaya into those ¾-inch pieces. Set aside.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s where the magic begins!
3. Now, add the asafoetida and slit green chilies. Sauté briefly, just until fragrant.
4. Add the papaya slices and turmeric powder. Give everything a good mix to ensure the papaya is coated in the spices.
5. Sauté for 2-3 minutes, then cover the pan and let it cook until the papaya softens. If it starts to stick, add a splash of water.
6. Finally, stir in the sugar, salt, lemon juice, crushed peanuts, coconut, and coriander. Cook for another 2 minutes, allowing all the flavors to meld together.
7. And that’s it! Serve hot.

Expert Tips

• Don’t overcook the papaya! You want it to be tender-crisp, not mushy.
• Adjust the amount of green chilies and crushed red chilies to your spice preference.
• Using freshly grated coconut makes a huge difference in flavor, but unsweetened desiccated coconut can be used in a pinch.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it milder, reduce the amount of green chilies and crushed red chilies. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes a larger batch of this during Diwali, serving it as part of the festive spread. It’s a lovely addition to any celebration!

Serving Suggestions

This papaya stir-fry is incredibly versatile. It’s fantastic with:

• Puri (Indian fried bread)
• Roti (Indian flatbread)
• Curd Rice (yogurt rice)
• As a side dish with dal and rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The papaya might lose a little of its crunch, but it will still taste delicious!

FAQs

What type of papaya is best for this stir-fry?

Definitely a green, unripe papaya! It needs to be firm and not sweet.

Can I use frozen coconut for this recipe?

You can, but fresh coconut really elevates the flavor. If using frozen, make sure it’s thawed and drained well.

How can I adjust the sweetness level?

Start with ½ teaspoon of sugar and add more to taste. You can also use a touch of jaggery for a more traditional flavor.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell, used as a digestive aid and flavoring agent. You can find it in Indian grocery stores, or online.

Can this dish be made ahead of time?

It’s best enjoyed fresh, but you can prep the papaya and other ingredients ahead of time to save some cooking time.