Fafda, Gujarati Cabbage Sambharo and Bengali Papaya Chutney

Ingredients

• 250 g Cabbage (finely shredded)
• 1 pc Carrot (medium, grated)
• 2 pc Green Chilli (slit lengthwise)
• 2 tbsp Mustard Oil (can substitute with any neutral oil)
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (also known as hing)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped)

Instructions

1. 1

   Prepare the Vegetables

   • Wash and finely shred the cabbage. A food processor with a shredding attachment works well for this.
   • Peel and grate the carrot.
   • Wash and slit the green chillies lengthwise, keeping the stem intact.
2. 2

   Prepare the Tempering (Tadka)

   • Heat mustard oil in a kadai or a wide pan over medium-high heat.
   • Once the oil is hot, add the mustard seeds. Wait for about 30 seconds until they begin to crackle and pop.
   • Immediately add the asafoetida and the slit green chillies. Sauté for 15-20 seconds, being careful not to burn the spices.
3. 3

   Stir-fry the Sambharo

   • Add the grated carrot and shredded cabbage to the pan.
   • Add the turmeric powder and salt. Toss everything together quickly to coat the vegetables with the spices.
   • Stir-fry on high heat for just 2-3 minutes. The goal is to slightly cook the vegetables while retaining their crunchiness. Do not cover the pan.

Ingredients

• 500 g raw papaya (1 medium, peeled and grated)
• 1 cup sugar
• 3 cup water (2 cups for boiling, 1 cup for syrup)
• 2 tbsp lemon juice
• 2 tbsp raisins
• 0.25 tsp salt
• 1 tbsp vegetable oil (mustard oil can be used for authentic flavor)
• 1 tsp panch phoron
• 2 pcs dried red chili (broken in half)

Instructions

1. 1

   First, prepare the papaya. Peel it, cut it in half, and scoop out the seeds. Grate the papaya using the medium holes of a box grater.

2. 2

   In a medium pot, add the grated papaya and 2 cups of water. Bring to a boil and cook for 10-12 minutes, or until the papaya is soft and translucent. Drain the water completely and set the cooked papaya aside.

3. 3

   In the same pot, combine the sugar and 1 cup of water. Heat over medium flame, stirring until the sugar dissolves completely to form a syrup.

4. 4

   Add the boiled papaya, raisins, and salt to the sugar syrup. Mix well and let it simmer on low heat for 5-7 minutes. The chutney will thicken slightly as the papaya absorbs the syrup.

5. 5

   Stir in the lemon juice and cook for one more minute, then turn off the heat. This adds a nice tangy finish.

6. 6

   Make the tempering (phoron). Heat the oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the panch phoron and dried red chilies. Let them sizzle and splutter for about 30 seconds until fragrant. Be careful not to burn the spices.

7. 7

   Pour the hot tempering over the prepared chutney and mix it in gently. Let the chutney cool completely to room temperature. It will thicken further as it cools.