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Friday, May 27, 2016

Green /Raw Papaya and chickpeas kabuli chana) in a mixed spice and tomato gravy

A pleasant person with a very charming personality came home for dinner last night. Had to make something yummy for her, Honestly, its very easy to cook for someone who appreciates variety and loves to experiment with food.

Made this gravy dish apart from the ever green mirchi ka saalan a carrot stir fry (recipe coming soon!) and my famous beetroot dhum / dum biryani :). 

The dish: 
Green papaya has been combined with pre soaked and pressure cooked chick peas to give a wonderful blend of juicy vegetable and a gluten free protein.

Serving suggestions: Can be served as is as a soup with a sour dough bread or simple roti/ phulka

Allergy info : Vegan, gluten free, Soy Free, mild spice, Low fat

Ingredients (serves 4 conservative) / 2 sumptuous :)

star ingredients
Green papaya - peeled and cubed - 1 1/2 cup
Chick peas (soaked over night and pressure cooked for two whistles) - 1 cup

tomatoes - 3 small
Onion - 1 large
Green chillies -2
red chilli -1

Flavour and spice

coriander seeds - 1 tsp
jeera - 1/2 tsp
Dry coconut / copra (grated) 3 tbsp
Khus Khus / poppy seeds - 1 tbsp
Til / ellu / Sesame seeds - 1 tbsp
elaichi  1
clove 1
cinnamon 1 cm strip
ginger - 1 cm
garlic 2 cloves
tamarind or kokam (pulp)1 tbsp
turmeric- 1/4 tsp
salt to taste

Water - to cook the papaya and chickpeas. and to grind the masala (2 cups)

garnish and temper
Curry leaves one string or 8-10 leaves
Coriander leaves  chopped 2 tbsp
Til or peanut oil - 1 tsp 
Mustard seeds  1/2 tsp
jeera - 1/4 tsp
bay leaf -1


1 Boil the cubed papaya fro ten minutes or if its fresh, pressure cook it for a whistle
2 Pressure cook pre soaked chick peas with some salt and a little turmeric powder
3 Dry roast coriander seeds, jeera and other spices (Exclude turmeric, khus khus and tamarind pulp)
4 Set aside on a plate to cool
5 Soak khus khus in 3 tbsp of water
6 Grind the khus khus and then add the dry roasted spice mix and grind into a smooth paste
7 Transfer the mixture into a bowl and then in the same mixer jar, grind tomatoes, onion and chillies
8 Take a deep pan and add oil and when the oil is warm enough, add mustard seeds, bay leaf curry leaves and jeera
9 Once the tempering is fragrant, add the tomato onion, chilli puree and cook until its a half done,
10 Add the ground spice mix and add turmeric and tamarind pulp
11- cover and cook for five minutes on medium heat
12add the cooked papaya and chick peas,
13 add salt and half of the coriander leaves and cook well until done (chick peas and papaya should be sturdy and not mushy)

transfer into a bowl and garnish with the remaining coriander leaves


Do try my green papaya thoran recipe>> here 

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