Raw papaya and coconut stir fry

Customarily called omakka thoran, this stir fry is rich in fiber, natural enzymes and carotenoids. Raw papaya as such is bland in flavor, but is widely used in green smoothies with cucumber and a dash of lemon. This dish is soft, yet crunchy because of the inclusion of coconut flakes.

The additives of Mom's delish stir fry...

Raw papaya - 1 small

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Chili powder - 1/4 tsp

Shallots - 3

Salt - 1/4 tsp

For the tempering,

Vegetable oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

The modus operandi...

Peel the papaya and grate it. Add in the melange of coconut, cumin seeds, turmeric powder, chili powder, salt and shallots in a blender jar and grind for 2 seconds.

Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in the grated papaya. Stir and cover with a lid so that it cooks in the steam. After a few minutes, prepare a well in the center of the papaya by pushing most of it to the sides of the pan. Add in the coconut potpourri in the middle and cover with the papaya. The coconut mishmash will cook in the steam produced as the papaya dries up. Stir after a few minutes to intermingle everything. Set out the thoran along with red rice. Enjoy!