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A crunchy, tangy, and slightly sweet Gujarati warm salad made from grated raw papaya. This quick stir-fry is a classic accompaniment to snacks like fafda and jalebi, ready in just 15 minutes.
Prepare the Tempering (Vaghar)
Stir-fry the Papaya
Season and Serve
A crunchy, tangy, and slightly sweet Gujarati warm salad made from grated raw papaya. This quick stir-fry is a classic accompaniment to snacks like fafda and jalebi, ready in just 15 minutes.
This gujarati recipe takes 15 minutes to prepare and yields 4 servings. At 126.86 calories per serving with 1.03g of protein, it's a beginner-friendly recipe perfect for side or snack or lunch or brunch.
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For a different texture and color, add a handful of grated carrots or thinly sliced bell peppers along with the papaya.
Adjust the number of green chilies to your preference. For a milder version, deseed the chilies before slitting them.
For extra crunch and nutty flavor, garnish with a tablespoon of roasted sesame seeds or crushed roasted peanuts just before serving.
For a slightly different tang, you can use amchur (dry mango powder) instead of lemon juice. Add it along with the turmeric powder in step 2.
Raw papaya is rich in the enzyme papain, which helps break down proteins and supports healthy digestion, effectively preventing bloating and indigestion.
Loaded with Vitamin C, Vitamin A, and other powerful antioxidants, this dish helps strengthen the immune system, fight off infections, and promote healthy skin.
The excellent dietary fiber content from the raw papaya promotes a feeling of fullness, aids in weight management, and supports a healthy gut microbiome.
As a light and crunchy salad prepared with minimal oil, Papaya Sambharo is a delicious low-calorie side dish, making it an ideal choice for a balanced and healthy diet.
A single serving of Papaya Sambharo (about 140g) contains approximately 110-125 calories, making it a very light and low-calorie side dish. The majority of the calories come from the oil used for tempering.
Yes, it is very healthy. Raw green papaya is an excellent source of digestive enzymes like papain, dietary fiber, and vitamins A and C. The dish uses minimal oil and is packed with nutrients, making it great for digestion and overall health.
This usually happens for two reasons: overcooking the papaya or adding salt while it's still on the heat. Cook the papaya for just 2-3 minutes to keep it crisp, and always add salt and lemon juice after you have turned off the stove.
Papaya Sambharo is best enjoyed fresh and warm to appreciate its crunchy texture. You can do the prep work (peeling and grating the papaya) in advance and store it in an airtight container in the fridge, but the final cooking should be done just before serving.
Raw green papaya is simply an unripe papaya. Unlike the sweet, orange-fleshed ripe fruit, the unripe version has a firm, crisp white flesh with a neutral, slightly tangy taste, similar to a cucumber or squash. It's widely used in savory dishes across Asia.
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