Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe
A unique and vibrant side dish from Rajasthani cuisine, Sweet & Spicy Raw Papaya Moongphali Ki Sabzi combines the mild bitterness of raw papaya with the bold flavors of mustard seeds, fennel, spices, jaggery, and the delightful crunch of roasted peanuts. This dish offers a perfect balance of sweet and spicy, ideal for pairing with Indian flatbreads like tawa paratha or steamed rice. It’s a hearty, vegetarian recipe that delivers a flavorful punch in every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Papaya (peeled and cubed) | 300 grams |
| Mustard Seeds | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Onion (chopped) | 1 medium |
| Ginger (chopped) | 1-inch piece |
| Garlic (chopped) | 4 cloves |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Jaggery (crushed) | 1 teaspoon |
| Raw Peanuts (Moongphali, pounded) | 2 teaspoons |
| Salt | To taste |
| Sunflower Oil | As needed for cooking |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Rajasthani
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Raw Papaya: Start by pressure cooking the peeled and cubed raw papaya with a pinch of salt and enough water to cover it in a pressure cooker. Cook for about 1 whistle, then turn off the heat. Allow the pressure to release naturally. Once safe to open, drain the water and set the cooked papaya aside.
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Temper the Spices: Heat a skillet or frying pan over medium heat and add a splash of sunflower oil. Once the oil is hot, add the mustard seeds and fennel seeds. Let them crackle for a few seconds to release their fragrance.
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Sauté Aromatics: Add the chopped ginger and garlic to the pan and sauté for 1-2 minutes until they soften and become aromatic. Then, add the chopped onion and cook until the onion turns translucent.
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Add the Spices: Stir in the red chili powder, turmeric powder, garam masala powder, and amchur powder. Mix well, ensuring the spices coat the onions and garlic evenly.
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Combine the Papaya and Jaggery: Add the cooked raw papaya cubes to the pan, followed by the crushed jaggery. Stir everything together, allowing the jaggery to melt and coat the papaya. Season with salt to taste.
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Finish with Peanuts: Once the papaya is well combined with the spices and jaggery, add the pounded raw peanuts. Stir everything thoroughly so the peanuts are evenly distributed throughout the sabzi.
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Serve: Once the flavors have melded together, remove from heat and serve hot. Pair this Sweet & Spicy Raw Papaya Moongphali Ki Sabzi with Tawa Paratha, Tomato Onion Tadka Raita, and Pudina Rice (Spicy Mint Pulao) for a complete and flavorful meal.
Tips:
- Adjust the sweetness by varying the amount of jaggery to your taste.
- If you prefer a spicier version, increase the red chili powder or add some green chilies.
- This dish can be enjoyed with rice or flatbreads like chapati, naan, or paratha.
This Sweet & Spicy Raw Papaya Moongphali Ki Sabzi brings together the richness of Rajasthani spices, making it a perfect side dish for a festive meal or a regular weekday dinner. Enjoy the burst of flavors!
