Update my dinner status, I'm making this tonight.
60 chefs marked this as Favorite
10 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 30 Active Time: 0 : 20
Ingredients
- 2 teaspoons Oil
- 1 cup Raw Papaya - thickly shredded
- 1 cup Cabbage - shredded
- 1/2 cup Bell pepper - thinly sliced (capsicum)
- 1/2 teaspoon Mustard seed (raj )
Asafoetida
- 2 medium Serrano peppers - diced fine (chilli)
- 1/4 teaspoon Tumeric - (haldi)
- 1 teaspoon Lemon Juice
- 2 tablespoons Cilantro - chopped (coriander)
Preparation
NOTE: The Indian (Hindi) names for ingredients are shown in parentheses for your shopping convenience. Raw papaya actually refers to "green" or unripe papaya which can be difficult to find in U.S. markets. I use as un-ripe as I can find and add a bit of green mango powder (amchur) to add some additional "tart" flavor to the dish.
Heat the oil in a non-stick wok or pan. Add the mustard seeds and fry them for about 30 seconds until they start to crackle or "splutter". Add the asafoetida and serrano and cook for another 30 seconds. This helps develop the flavor in the dish.
Add all the other ingredients except the cilantro and stir-fry for 2-3 minutes on high heat. The cabbage should be wilted but not cooked to a "limp" stage.
Serve hot, garnished with cilantro.
I serve this on brown rice that has been cooked with a few lentils (pulao).
Makes four (1/2 cup) servings each containing an estimated:
Cals: 44, FatCals: 23, TotFat: 3g
SatFat: 0g, Polyfat: 1g, MonoFat: 2g
Chol: 0mg, Na: 4mg, K: 154mg
TotCarbs: 6g, Fiber: 4g, Sugars: 3g
NetCarbs: 4g, Protein: 1g
Adapted from recipe by: Mrs: Tarla Dalal, Mumbai, India
