Kacha Papaya No Sambharo (Harve Popashpala Upkari/ Raw Papaya Stir Fry)

“Kacha Papaya No Sambharo (Harve Popashpala Upkari/ Raw Papaya Stir Fry)” … also know as Raw Papitha No Sambharo, this is a famous Gujarati, simple spiced stir fry available in almost every street early in the morning served with fafda and jalebi along with hot adraki chai … tastes great with gathiya, samosa, kachori, dhokla, khandvi, jalebi or as salad … there are many variations of preparing this simple dish like grating, slicing, mixing with other veggies like carrots etc. I have kept it simple in our own upkari/ bhaji style to be served as side dish for meal along with besan- curds kadhi another famous combo … Yummilicious ….

** Indians are so lucky to have so much of diversified dishes that sometimes we run out of choices. The same veggies are prepared and relished in either minute changes or completely different ways through out the country. While the north Indians have their own way, so do people from southern, eastern or western parts. I hardly prepare this one as I feel it tastes best served along with samosa though I must admit I have not tasted it with fafda which the most hit combo in the northern parts of India served usually during breakfast time.

** I have relished it with gathiya, almost similar to fafda and I loved it. Its served with these snacks along with some fried green chillies that are seasoned. A spicy combo or should I say definitely a tongue tickler sort of dish that in Mumbai is usually enjoyed a snack. In south we do prepare it into hing flavored upkari and serve as side dish during meals which is how I served it, though I must admit I relished a little bit with farsan too. Raw Papaya is good for health and is sure to be available everywhere, so do try this simple dish out and enjoy.

** Here is my simple recipe for “Kacha Papaya No Sambharo (Harve Popashpala Upkari/ Raw Papaya Stir Fry)” …. My style …

** Ingredients :

Raw Papaya/ Kacha Papita/ Harve Popashpala : 1 no (approx. 500 gms)

Green chilies/ Tarni Mirsanga/ Hari Mirchi : 3-4 sliced or cut into pieces

Whole Green chilies/ Sagli Tarni Mirsanga/ Hari Mirchi : 3-4 (Optional)

Mustard seeds/ Rai/ Sasam :½ - ¾ tsp

Hing/ Asafoetida Powder : ½ tsp

Turmeric/ Haldi Powder : a pinch

Curry Leaves/ Kadipatta/ Karbevu : 5-6

Salt/ Namak/ Meeta : to taste

Sugar/ Shakkar/ Sakkara : 1 tsp

Lemon/ Limbiyo/ Nimboo Juice : 2 tblsp

Oil/ Tel/ Tela :1 tbsp

** To Prepare the Papaya : Wash papaya well as sometimes they are sticky outward, oozing out gummy white substance. Wipe it dry, then slice off the top and end edges. Now slice off the skin portion with a sharp knife as thinly as possible. Remove the inner white seeds and the attached rough skin in the innermost side. Now wash the the edible raw papaya portion and let all water drain off. Once done it can either be grated using a large holed sized grater or can be thinly sliced/ Julienne and used too. Usually it is grated and used.

** Note : I have sliced them as I was serving for meals along with other dishes, otherwise the grated ones taste better with snacks like fafda, gathiya, samosa, khadvi etc. Also keep in note that the papaya should be firm and raw otherwise, if softened within, you cannot grate it nor slice it into julienne properly. So select appropriately for this stir fry.

** Heal Oil in a thick bottomed pan, when hot add in a few whole green chilies if serving only. Remember to prick them all over with a pin/ toothpick. Fry it for a few minutes on low heat, remove, put it into a bowl and season with a pinch of salt and keep it aside.

** In the same kadai, check and add oil if necessary, when hot add mustard seeds, when they begin to crackle add green chilies, curry leaves, turmeric powder, hing powder and fry for second. Add in prepared and kept papaya pieces or gratings and mix well.

** Sprinkle some water only if necessary and cook covered for a few minutes. If grated they cook fast, if sliced takes some time. When 50% cooked add salt, mix well, again cover and cook on low heat till almost done, lastly add sugar and cook til done.

** Remove from fire and add in the lemon juice and mix well. Keep it covered aside for a few minutes for the flavors to infuse well and its done. You can serve this one hot or cold depending upon the dish with which you are going to serve.

“Kacha Papaya No Sambharo (Harve Popashpala Upkari/ Raw Papaya Stir Fry)” is done and ready to be served along with any of the snacks of your choice. This is a salad/ upkari/ bhaji sort of dish which can be served during meals with besan curds kadhi too.

** As I mentioned above this is largely served in the northern parts of India. Mostly they are served with hot deep fried fafda along with freshly fried sweet jalebi in the mornings along with some steaming hot chai/ tea, and the deep fried seasoned green chilies.  

** Tastes equally good served with gathiya, samosa, kachori, dhokla, khandvi, jalebi or as salad, rice- besan curd kadhi etc. As I mentioned there are many variations of preparing this dish and this is just one of them, soon to post more options, so keep a watch.