Sorse Kaccha Pepper Tarkari / Raw papaya with Mustard Seed Paste
Sorse Kaccha Pepper Tarkari / Raw papaya with Mustard Seed Paste

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sorse kaccha pepper tarkari / raw papaya with mustard seed paste. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sorse Kaccha Pepper Tarkari / Raw papaya with Mustard Seed Paste is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Sorse Kaccha Pepper Tarkari / Raw papaya with Mustard Seed Paste is something which I’ve loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we have to prepare a few components. You can cook sorse kaccha pepper tarkari / raw papaya with mustard seed paste using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sorse Kaccha Pepper Tarkari / Raw papaya with Mustard Seed Paste:
  1. Take 250 gms Raw Papaya
  2. Take 1/2 tsp Turmeric powder
  3. Make ready 4 Green Chillies, Ginger1" and 1 tbsp Mustard seeds. Grind them and make a fine paste
  4. Get as required Fresh Coriander for garnishing
  5. Make ready For Tempering:
  6. Get 1/2 tsp panchphoron and 1 Whole dry red chilli
  7. Get to taste Salt
  8. Prepare 2 tbsp Oil

Five years back when my Ma said I should buy raw papaya once a week and ripened papaya twice a The recipe for this grated kaancha peper tarkari is sourced from my Ma. Also my friend's Mom Heat Mustard Oil. Temper the hot oil with Kalonji and slit green chillies. Follow with a clove of garlic.

Steps to make Sorse Kaccha Pepper Tarkari / Raw papaya with Mustard Seed Paste:
  1. Peel the papaya and cut into cubes. Wash it. Steam the papaya for about 5 minutes. Once it is done. Transfer to a bowl. Keep aside.
  2. Heat mustard oil. Once it is hot. Add panchphoron and 1 whole dry red chilli. Let it crackle. Then add steam raw papaya. Saute it for few minutes.
  3. In a bowl. Take water and add all the dry masala and make a paste. Pour that paste in the vegetables. Cook till the raw smell of masala goes off. Then add mustard seed paste. Cook for a few minutes. Add water as needed. Cover and cook till it becomes gravy and the papaya become tender. Once it is done. Take out the lid. Transfer to a bowl.
  4. Garnish with green chilli and fresh coriander leaves. Now it is ready to serve with hot. Steam Rice

Papaya paste tenderizes meat deliciously well and very effectively so that the meat melts in your mouth with each bite and the angels start to sing. The first time I heard papaya was used as a meat tenderizer, I didn't believe it. How could such a plainly tasting tropical fruit, which has never been much regarded. This paste is used in many mughlai and and south Indian gravies.. Raw papaya curry is an indian style that would make a fantastic vegetarian dish.

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