Tripura Papaya Curry Raw Green Mustard Light Bengali Tripuri

Method

1. 1

   Peel the raw papaya. Cut in half lengthwise and scoop out all seeds and membrane. Cut into 2 cm cubes.

2. 2

   Heat 1 tbsp mustard oil to smoking in a pan. Reduce to medium.

3. 3

   Add grated ginger. Stir 30 seconds. Add the ground mustard paste.

4. 4

   Fry stirring for 2 minutes until the raw mustard smell softens.

5. 5

   Add turmeric. Stir. Add the ground poppy seed paste.

6. 6

   Cook stirring for 2 minutes — poppy seeds add a subtle creamy, nutty depth to the broth.

7. 7

   Add raw papaya cubes. Toss to coat with the mustard-poppy base.

8. 8

   Add 1 cup water and slit green chillies. Bring to a boil. Reduce to medium.

9. 9

   Cover and cook 12 to 15 minutes until the papaya is completely tender — it should press easily.

10. 10

    Season with salt. The curry should be thin, slightly creamy from the poppy seeds, fragrant from mustard and ginger.

11. 11

    Serve with steamed rice.