Raw Papaya Kofta Curry

Papaya is not just a delicious fruit; it contains abundant health benefits and medicinal values.  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.

Recently, we went to farmland owned by my husband and his family and were overwhelmed to see mango orchards.  We were walking around picking radish, guava and some other fruits and vegetables.  I saw a couple of trees of papaya and asked the farm manager to give one or two raw papayas.  I thought if I wrap the raw papaya in a newspaper it might ripen on its own.  Its then I heard some words of wisdom that raw papaya can be cooked into varied ways.  It can be turned into Kofta curry.  Koftas are like small dumplings made of grated raw papaya along with some spices and condiments.

Ingredients:
For dumpling or Kofta:

1 medium size raw or green papaya peeled and grated, 1 medium size onion grated,  4 tsp besan or chickpea flour, 1 small green chili chopped finely,  ½ tsp salt, 1 tsp coriander powder, 1 tsp dry mango powder, oil for deep frying.

Method:

Mix all the ingredients very well so that it becomes kind of smooth.   Deep fry the dumplings in the heated oil by putting a small tsp of mix at a time.  You may fry five or six dumplings at one time, depending on the size of your pan. When all are done keep them separate.  Now prepare the curry for the dumplings.

Ingredients

For the Curry:

1 big onion, peeled and finely chopped, 3 cloves of garlic finely chopped, ½ inch piece of ginger grated, ½ tsp of cumin seeds, 1 ½ tsp of coriander powder, 1 tsp of garam massala,  1 tsp of red pepper(optional), 3 medium size tomatoes finely chopped, 1 tbsp of plain yogurt, salt to taste.

Method:

Heat a tbsp of cooking oil in a pan. Add cumin seeds to it.  When they stop spluttering, add ginger.  After 30 seconds add onion and garlic and reduce the flame to medium. Let this mix cook very well; add salt (keep in mind that dumplings are also salty). Once it leaves oil on the sides, add tomatoes and coriander powder.  When this is well blended, add yogurt.  Cook for another two minutes.  Put 2 to 3 cups of water in this mix.  Add red pepper as that will give color to the curry.  Once a boil comes, add fried dumplings to it.  Give another boil, add garam massala or curry powder and cover it.  Turn off the flame.  Serve hot with chapatti, Nan or rice.