Papaya sabzi

by Eat, Drink and Be Straddie
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
RRP $50 – available in several places on North Stradbroke Island as well as in Brisbane (including Redlands IndigiScapes Centre)
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