Sweet & Spicy Raw Papaya Moongphali Ki Sabzi Recipe
Introduction:
Sweet & Spicy Raw Papaya Moongphali Ki Sabzi is an incredibly flavorful Rajasthani side dish that brings together the perfect blend of spices and sweetness. This vibrant, tangy dish features raw papaya cooked in a medley of Indian spices, offering a balance of sweet and spicy notes. What truly elevates this sabzi is the addition of pound raw peanuts, providing a delightful crunch that contrasts beautifully with the soft, tender papaya. Ideal as a side dish, it pairs wonderfully with traditional Indian breads and rice preparations.
Cuisine:
Rajasthani
Course:
Side Dish
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw papaya (peeled, cut into cubes) | 300 grams |
| Mustard seeds (Rai/Kadugu) | 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 |
| Oil | For cooking (about 1-2 tablespoons) |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Cook the Papaya:
- Start by placing the raw papaya cubes in a pressure cooker with enough water and a pinch of salt.
- Pressure cook the papaya for about 1 whistle. Turn off the heat and allow the pressure to release naturally.
- Once the pressure is released, drain the water and set the papaya aside.
-
Prepare the Tempering:
- Heat oil in a skillet or pan. Add mustard seeds and fennel seeds. Let them crackle for a few seconds to release their flavors.
- Add the chopped ginger and garlic to the pan. Sauté until the mixture becomes aromatic and the ginger and garlic soften.
-
Cook the Onions and Spices:
- Add the chopped onion to the pan and sauté until it turns translucent and soft.
- Now, add the red chili powder, turmeric powder, garam masala powder, and amchur powder to the pan. Stir well to coat the onions and spices evenly.
-
Combine the Cooked Papaya:
- Add the cooked raw papaya to the skillet. Stir well to mix the spices into the papaya.
- Add the crushed jaggery and salt to taste. Cook for a few minutes, stirring occasionally, until the flavors meld together.
-
Add the Crunchy Peanuts:
- In a separate bowl, pound the raw peanuts into a coarse mixture.
- Add the crushed peanuts into the papaya mixture and stir to combine. The peanuts will add a delightful crunch to the dish.
-
Final Touch:
- Once everything is well-mixed and heated through, remove the skillet from the heat.
-
Serve:
- Serve your Sweet & Spicy Raw Papaya Moongphali Ki Sabzi hot, paired with Tawa Paratha, Tomato Onion Tadka Raita, and Pudina Rice (Spicy Mint Pulao) for a wholesome and satisfying meal.
Tips:
- Adjust the amount of jaggery to suit your taste, depending on how sweet you prefer the dish.
- For extra crunch, you can add a handful of roasted peanuts instead of pounding them.
- This sabzi can also be enjoyed with chapatis or any flatbread of your choice.
- If you prefer a spicier dish, increase the amount of red chili powder or add some chopped green chilies.
This Sweet & Spicy Raw Papaya Moongphali Ki Sabzi recipe brings the authentic flavors of Rajasthan to your kitchen. The combination of sweetness, spices, and the crunch of peanuts makes this dish an irresistible addition to your meal. Ideal for any occasion, this delightful side dish is sure to impress and satisfy your taste buds!
