The combination of spices and papaya make this a truly spectacular blend of heat and sweet, designed to take the taste buds straight to the banks of the Krishna River in the south of India.
Serves 4
- 2 medium onions, chopped
- 1 clove garlic, chopped
- 1 cm fresh ginger
- 1/2 tsp Cayenne pepper
- 1/8 tsp turmeric powder
- ½ tsp ground coriander
- 2cm cinnamon stick
- 1 tbsp ricebran oil
- ½ tsp cumin seeds
- 1 tsp fennel seeds
- Salt, to taste
- 100ml water
- 1 ripe medium papaya, diced into 1cm cubes
- 1 large potato, roughly chopped and boiled
- Yoghurt, to taste
- Fresh coriander, to taste
In a mortar and pestle, pound onions, garlic, ginger, Cayenne, turmeric, coriander and cinnamon to a paste. Set aside. In a large, heavy pan over medium heat, warm oil and cook cumin and fennel for 1 minute, until aromatic. Add paste, salt and water. Bring to boil. Add papaya and potato. Simmer, covered, for 10 minutes and remove from heat. Remove 1/3 of sabzi mix, pulse with a hand blender, return to saucepan and stir through. Serve as a side plate or with rice and lentils with a dollop of yoghurt and a sprinkle of coriander over the top.
Eat, Drink and Be Straddie
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