Papaya Sambharo

Name: Papaya Sambharo
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g raw papaya (peeled, seeds removed, grated); 1 tbsp oil; 0.5 tsp mustard seeds; 1 pinch asafoetida; 2 pcs green chili (slit or finely chopped); 6 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp sugar; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(68)

TASTE SCORE

7/10

A quick Gujarati stir-fry made with grated raw papaya, green chili, and a light tempering. It stays fresh, gently crunchy, and lightly spiced, making it a lovely side dish with thepla, khichdi, or a simple dal-rice meal.

PREP

15m

COOK

SERVES

1 KATORI

94 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the papaya.
Peel the raw papaya, remove the seeds, and grate it using the large side of a grater. Keep it loose and ready so it cooks quickly and stays lightly crisp.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add asafoetida, green chili, and curry leaves.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the mustard seeds crackle without burning the chili and curry leaves.
saute · ~6 min
Cook the papaya.
1.Add the grated papaya to the pan and mix well with the tempering.
2.Add turmeric powder, salt, and sugar.
3.Cook on medium heat, stirring often, until the papaya softens slightly but still keeps a little bite.
TIPDo not overcook it. Sambharo tastes best when the papaya stays tender-crisp rather than mushy.
garnish
Finish with lemon juice and cilantro.
Turn off the heat and mix in lemon juice and chopped cilantro. Toss gently so the fresh flavors stay bright.
serve
Serve warm or at room temperature.
Spoon the sambharo into small bowls and serve as a side with thepla, khichdi, or a simple Gujarati meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use the large holes of the grater so the papaya stays fluffy and does not turn pasty in the pan.
2
After grating, keep the papaya loose rather than packed; compacted shreds steam and soften too quickly.
3
Let the mustard seeds fully splutter before adding chili and curry leaves, or the tempering will taste raw.
4
Cook only until the papaya loses its raw look but still has a slight bite; mushy sambharo tastes flat.
5
Add lemon juice only after switching off the heat to keep the sourness fresh and bright.
6
If making ahead, cool completely before storing so trapped steam does not make the sambharo watery.

RECIPE VARIATIONS