Cooking from Assam
The dish should ideally be cooked with kola khar. However, if you do not have kola khar you can use sodium bicarbonate.
250 gm. raw papaya
3 tsp. mustard oil or refine oil
2 tsp. kola khar or pinch of sodium bicarbonate
2 cloves of garlic crushed
2 green chillies
½ tsp. of pas phuron*
½ cup water
Salt to taste
1 tsp. mustard oil
1 tsp. grated or crushed ginger
1 tsp. chopped coriander leaves
- Peel and remove seeds from the papaya and wash well.
- Cut the papaya into small pieces.
- Heat oil in a pan.
- When it smokes, reduce the heat and add pas phuron* till it browns a little. Add chilli and crushed garlic. Saute for few seconds.
- Remove the chilli for garnishing. If you like spicy food you may keep one chilli for garnishing.
- Add the papaya pieces and fry for a minute.
- Add half cup of water, khar or sodium bicarbonate and salt to taste. Mix well.
- Bring the mixture to boil. Lower the heat and allow to simmer under cover, stirring occasionally.
- When papaya is cooked, remove from heat.
- Squeeze the juice of the ginger and 1 tsp of mustard oil and fold into the khar.
- Pour it out on a serving dish and garnish it with coriander leaves and the two fried chillies.
* Pas Phuron is a mix of 5 spices: fenugreek, mustard, saunf (fennel), jeera (cumin), kala jeera (black cumin).