Raw papaya vegetable mix

Papaya is not just a delicious fruit; it contains abundant health benefits and medicinal values.  It is a refreshing diuretic with excellent antioxidant properties.  Papaya is unbeatable against almost all infections of the body whether internal or external.  It contains a very important active ingredient called Papain, which has the same effect on the digestive system that pepsin does for digestion.  Papaya also contains an active ingredient called fibrin that is rarely found outside animal body or human body. Fibrin is easily digestible and is particularly helpful in providing normal clotting of the blood in both internal and external wounds.

Papain enzyme present in green or unripe papaya is much more beneficial for our body than the ripened papaya fruit.  In fact,  green papaya juice helps in correction of bowel irregularities in a relatively short time including indigestion, constipation, acid reflux, heartburn, irritable bowel syndrome, stomach ulcers, and other more serious gastrointestinal disorders. Both papaya and its seeds contain anti-amoebic and antiparasitic activities.  When a crushed green papaya is applied as an adhesive substance to any laceration, wound, or cut on the skin, it helps in immediate cessation of blood and closes the wound so that it can heal quickly.
 It is advisable to eat a papaya after eating a fully loaded meal including meat, chicken, and fish for immediate elimination of fat.

Ingredients:

Raw or green papaya 1 medium size, 2 large onions, ½ inch piece of ginger, 4 cloves of garlic, 1 green chili (optional), 3 small tomatoes, 1½ tbsp of cooking oil, ½  tsp of yellow mustard seeds (methi dana),  ½  tsp of cumin seeds, a pinch of asafoetida, 1 tsp turmeric powder, salt to taste, ½ tsp red chili powder(optional), 1 tsp coriander powder, 1 tsp garam massala or curry powder, a few drops of wine vinegar, ¼ tsp of dry mango powder,  ¼ cup fresh green coriander leaves washed and chopped.

Method:

Peel off and cut raw papaya into small cubes.  Raw papaya has some kind of sticky stuff on the peel so make sure to wash it first before peeling it off.  It would be better to wear kitchen gloves while peeling off the skin.

Peel off onions, ginger and garlic and cut into small pieces. If you do not like ginger pieces coming in the mouth, grate the ginger.

Heat the oil, put asafoetida and after 10 seconds add mustard seeds and cumin seeds to the oil.  Once they turn light brown, add ginger, onion and garlic in that order and reduce flame to low.  When onion mix turns light brown, add turmeric and salt to it.  After 30 seconds, add cubes of papaya to this mix and cover the lid. Keep stirring from time to time till papaya pieces turn soft.

In the meanwhile puree the tomatoes into a mixer and add it to the papaya mix. Cover it again for a couple of minutes.  Add chili powder, coriander powder, dry mango powder and mix well.  Once all these spices blend well, add wine vinegar and garam massala or curry powder. Cover it for another minute or so.  Now add chopped green coriander leaves to garnish and turn off the flame. Keep the lid covered till you are ready to serve with chapatti or Nan.