Serves 2
coconut 1/4 cup, grated
green chillies 2, cut lengthwise
turmeric powder 1/2 tsp
garlic cloves 2
yoghurt 3/4 cup
raw papaya 1 cup, peeled, deseeded and cubed
salt to season
THE TEMPERING
coconut oil 1 tsp
refined vegetable oil 1 tbsp
red chillies 4, dried
fresh green chilli 1, cut lengthwise
cumin seeds 1/2 tsp
mustard seeds 1 tsp
fenugreek seeds 1 tsp
baby onions 1/4 cup, sliced
curry leaves a handful
Using a food processor or a mortar and pestle, make a fine paste of the coconut, green chillies, turmeric and garlic. If required add a couple of tablespoons of water. Using a fork, whip the yoghurt with the paste till they are mixed well.
Steam the papaya for about 10 minutes until tender yet firm. Add the papaya to the yoghurt mix, and cook it over low heat for about 10 minutes, stirring continuously so as to prevent it from curdling. Season with salt.
In a small frying pan, heat both the oils, add the red chillies, green chilli, cumin seeds, mustard seeds, fenugreek seeds, baby onions and curry leaves till they start sputtering. Pour the tempering over the curry and serve right away with rice or parottas.