Raw Papitha No Sambharo Recipe: A Traditional Gujarati Stir-Fry
Description:
Raw Papitha No Sambharo is a classic and spicy stir-fried dish from Gujarat, enjoyed particularly during the early hours of the morning. A simple yet flavorful preparation, this recipe combines raw papaya with mustard seeds, cumin, and a few aromatic spices, making it a refreshing and healthy breakfast choice. This dish is typically served alongside Fafda, Khaman Dhokla, and Kadhi, embodying the essence of authentic Gujarati street food. Not only does it pack a punch with its flavors, but it is also diabetic-friendly, making it a great option for those seeking a light yet satisfying meal to start their day.
Cuisine: Gujarati Recipes
Course: North Indian Breakfast
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Green Chillies (slit) | 2 |
| Raw papaya (grated) | 250 grams |
| Salt | To taste |
Preparation Time
Prep Time: 10 minutes
Cooking Time
Cook Time: 20 minutes
Instructions
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Prepare the Ingredients: Start by prepping all your ingredients. Grate the raw papaya and set it aside. This will ensure the stir-fry cooks quickly and evenly.
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Heat the Oil: In a large pan or wok, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle, which should take about 30 seconds.
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Add the Cumin and Asafoetida: Once the mustard seeds have spluttered, add the cumin seeds (jeera) and a pinch of asafoetida (hing). Let them sizzle for another 30 seconds to release their aromatic flavors.
-
Spice It Up: Add the turmeric powder (haldi) and slit green chillies to the pan. Stir them together briefly, allowing the spices to infuse the oil with their fragrance.
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Cook the Papaya: Now, add the grated raw papaya to the pan along with salt to taste. Stir everything well, ensuring the papaya is evenly coated with the spices.
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Stir-Fry: Continue to stir-fry the papaya mixture for about 10-12 minutes or until the papaya softens slightly while still retaining some texture. The papaya should be tender but not mushy, keeping its fresh crunch.
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Final Touch: Once the raw papaya is cooked to your liking, turn off the heat. Transfer the Sambharo to a serving bowl.
Serving Suggestions
Serve the Raw Papitha No Sambharo hot, ideally with Khaman Dhokla, Fafda, and a side of Green Chutney. This combination makes for a delightful, high-protein breakfast that balances both taste and nutrition.
Tips and Variations:
- Adjust Spice Level: If you prefer a milder version, you can reduce the number of green chillies or remove the seeds from them.
- Extra Flavor: For an added layer of flavor, you can garnish the Sambharo with freshly chopped coriander leaves before serving.
Nutritional Information (per serving, approximate):
| Nutrient | Amount per serving |
|---|---|
| Calories | 70-80 |
| Protein | 1-2g |
| Carbohydrates | 18g |
| Fiber | 4g |
| Fat | 3g |
| Sodium | 150mg |
| Potassium | 300mg |
Enjoy this wholesome and light dish as part of your morning ritual, and indulge in the vibrant, traditional flavors of Gujarat!
