A green Papaya side dish that’s light, tangy and full of nutrition. Papeeta ka chokha asks of you only five ingredients and is a breeze to make (discounting the will it takes to peel the toughish skin).
In case you’re wondering, chokha is the colloquial word for bharta in Bihar. Soft food mashed = chokha, as in aloo-baingan ka chokha or sattu chokha.
With a strong arm, a good peeler and a cheery overcoming of the "I-do-NOT-enjoy-peeling" mindset, if it plagues you as it does me (if it doesn’t – lucky you!), set about making papeeta chokha this way.
- Raw/green papaya – 800 grams
- Green chilies – 2, finely chopped
- Lime juice – 1 tablespoon, freshly squeezed
- Mustard oil – 1 teaspoon (adjust to taste)
- Salt – 1/2 teaspoon (adjust to taste)
In the picture above: Green Papaya, lime, green chilies, mustard oil.
How To Make Papeeta ka Chokha:
1. Peel and boil
Peel the green papaya, chop it into big chunks and scrape out the insides.
In a large pan, heat four cups of water.
When the water reaches boiling point, set to simmer and place the papaya chunks in it.
Boil the papaya covered till has softened enough for mashing. For thick-fleshed papaya, this could take about ten minutes on simmer, followed by standing time of another ten minutes.
How to check that the papaya is done: Prick a chunk with a fork – the prongs should go through the papaya flesh easily.
If the fork needs pushing and prodding, the papaya is undercooked – let it simmer/stand longer.
If the fork makes the papaya crumble into the water, the papaya has been overcooked – use a strainer to collect the boiled papaya, and resolve to check for done-ness sooner the next time!
Pick out the boiled papaya chunks when they are cool enough to handle.
2. Mash and mix
Mash the boiled papaya.
Mix into it salt, chopped green chilies, mustard oil and freshly squeezed lime juice.
Papeeta ka chokha (raw papaya mash) is ready.
Serve alongside rice/Indian breads, dal and curry.
Meal below: chapatis, cucumber tomato curry, Bikaneri bhujia and papeeta ka chokha.
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