Thursday, Dec 20 2007

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Papaya Sabzi

Ingredients:

2 cups raw papaya, peeled & finely chopped.
1 potato, boiled
1 tbsp. coriander finely chopped
1 tbsp. grated cheese or paneer (optional)
1 tsp. methi (fenugreek) seeds
1/2 tsp. cumin seeds
1 tbsp. oil
salt to taste

Grind to a paste:
2 medium onions
8-10 garlic flakes
1" ginger
1 tsp. red chilli powder
1/8 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2" cinnamon
1 clove

Method:

1. Boil chopped papaya in salty water, till half done.
2. Drain and keep aside.
3. Chop potato in 8 pieces
4. Boil fenugreek seeds in some water for 2 minutes.
5. Drain, add to papaya.
6. Heat oil in a heavy pan.
7. Add cumin seeds, allow to splutter.
8. Add ground paste, salt, and 1/2 cup water.
9. Cook till gravy begins to boil.
10. Add papaya, potato, simmer for 6-7 minutes, covered.
11. Remove in serving dish when papaya is tender, and gravy has thickened.
12. Garnish with chopped coriander and grated cheese or paneer.
13. Serve hot with chappati, bread, paratha, etc.

Making time: 25 minutes
Makes: 4 servings approx.
Shelflife: 2 days refrigerated

Nutritive value per serving

Protein	:	3.31gms
Fat	:	6.89gms
Minerals	:	1.17gms
Fiber	:	2.11gms
Carbohydrates	:	18.5gms
Energy	:	149.19kcal

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