Ingredients

• 250 gm raw papaya or papita

• Juice of 1 lemon or nimbu

• Salt to taste

• 1 tsp (5 ml) Vegetable oil

• 2-3 green chillies, finely chopped

• 2 tsp. rapeseed or olive or other vegetable oil

• A pinch Asafoetida (hing)

• 1/4 tsp. mustard seeds (Rai)

• 1/4 tsp. skinless urad (black gram) dal

• 1/4 tsp. skinless chana (Bengal gram) dal

• 8-10 fresh curry leaves

• 1 tbsp. dry roasted or fried peanuts or moongphalli (optional)

Instructions

1. Peel, de-seed and grate papaya flesh coarsely.

2. Transfer to a bowl. Add and mix salt and lemon juice.

3. Heat oil in a small pan, add asafoetida and mustard seeds. When seeds crackle, add urad and chana dal and stir-fry continuously, until reddish brown. Don't let the dals burn, they will become bitter if burnt.

4. Add curry leaves and green chillies and stir-fry for a few seconds.

5. Add to the papaya and stir everything in.

6. Add peanuts just before serving. Serve cold.

7. Also see Salad Selection.