Tripura Papaya Curry Raw Green Mustard Light Bengali Tripuri

Ingredients

• 1 medium raw green papaya (completely unripe, firm as a rock) — peeled, deseeded and cut into 2 cm cubes
• 1 tsp mustard seeds — soaked 15 minutes and ground with 2 tbsp water
• 1 tbsp white poppy seeds (khus khus) — soaked 20 minutes and ground with 2 tbsp water to a paste
• 2 green chillies — slit
• 1 tsp ginger — grated
• 1 tbsp mustard oil
• 1/2 tsp turmeric
• 1 cup water
• Salt to taste

Method

1. Peel the raw papaya. Cut in half lengthwise and scoop out all seeds and membrane. Cut into 2 cm cubes.
2. Heat 1 tbsp mustard oil to smoking in a pan. Reduce to medium.
3. Add grated ginger. Stir 30 seconds. Add the ground mustard paste.
4. Fry stirring for 2 minutes until the raw mustard smell softens.
5. Add turmeric. Stir. Add the ground poppy seed paste.
6. Cook stirring for 2 minutes — poppy seeds add a subtle creamy, nutty depth to the broth.
7. Add raw papaya cubes. Toss to coat with the mustard-poppy base.
8. Add 1 cup water and slit green chillies. Bring to a boil. Reduce to medium.
9. Cover and cook 12 to 15 minutes until the papaya is completely tender — it should press easily.
10. Season with salt. The curry should be thin, slightly creamy from the poppy seeds, fragrant from mustard and ginger.
11. Serve with steamed rice.