Ingredients
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500 g papaya diced (just ripe) 1/2 cup mustard oil 2 tsp mustard seeds 1 tsp fenugreek seeds ½ tsp nigella seeds 1/4 tsp asafoetida 2 medium onions finely chopped 2-3 chopped green chillies 1 ½ tsp salt 1 tsp black pepper powder 2 tsp Kashmiri red chili powder 2 tbsp cumin powder ½ cup brown sugar 6 tbsp white vinegar 1 tsp garam masala powder |
Cooking Steps
Step 1
De-seed, peel, and dice the papaya into bite-sized pieces.
Step 2
Heat mustard oil in a pan to the smoking point and let it cool a bit. Add mustard seeds, fenugreek seeds, nigella seeds, and asafoetida. Allow them to splutter.
Step 3
Add in finely chopped onions and green chillies. Sauté until the onions are translucent.
Step 4
Add in the diced papaya. Mix well.
Step 5
Next, add in the dry masalas – salt, black pepper powder, Kashmiri red chili powder, and cumin powder. Sauté. Add a bit of water if required, cover with a lid, and cook until the papaya soften a bit.
Step 6
Next, add in brown sugar and white vinegar. Cook until the sugar melts, the liquid dries up a bit, and oil starts appearing on the sides.
Finish with garam masala powder. Mix well.
Bottle when cool and store in the fridge.