Papaya Sambharo, Papaya Salad
This Gujarati style raw papaya sambharo or papaya salad is a very good accompaniment with sabzi-roti as well as Gujarati snack known as fafda.
Ingredients
- 1 and half cup sliced raw papaya
- 10-12 green chillies
- 4 tbsp gram / chickpea flour besan
- 1/2 tsp turmeric powder haldi
- 1/2 tsp asafoetida hing
- 1/2 tsp mix of mustard and cumin seeds
- 2 tbsp oil
- salt to taste
Instructions
- Heat a kadai, add besan, 1 tbsp oil, 1/4th tsp haldi, 1/4th tsp hing, and salt.
- Mix well, cook till the flour starts to turn dark in color, and then transfer to a bowl.
- Add 1 tbsp oil in the same kadai, and when the oil heats up, add mustard and cumin seeds.
- Add 1/4th tsp of hing and haldi each when the seeds start to splutter.
- Add green chilies and raw papaya, and mix well.
- Add salt and sauté for 3-4 minutes. (Remember we had added salt in besan as well, so add salt accordingly.)
- Cover and cook for 2-3 minutes.
- Add roasted besan and sauté till the flour soaks up the moisture.
- Serve as an accompaniment with sabzi-roti. (Traditionally, papaya sambharo is served along with fafda.)
Video
Notes
- Select light-colored, non-spicy green chilies.
- If refrigerated the sambharo can last for 3-4 days.