Thank you Prima Kurien for the fabulous master class and this recipe - which we all enjoyed learning and eating at the #sikandalouscuisine master class held at Bernado's ! Its such a summer perfect recipe - cooling , no stress and absolutely delicious. One can use Raw Papaya , Raw Pumpkin or Ghia . I opted for Ghia. The cooking process remains the same.
1/2 Cup Peeled & Cubed Raw Papaya/Pumpkin/Ghia - I used ghia.
1 Cup Curd.
1/24 Cup Water.
Ground Masala - Make a coarse paste :
1/2 Teaspoon Jeera.
2 Green Chilies - Adjust.
3 Pods Garlic.
1/4 Teaspoon Haldi.
1/2 Cup Grated Coconut.
2 Tablespoons Water.
For Tempering :
3/4 Teaspoon Mustard Seeds.
1/4 Teaspoon Methe Seeds.
2 Dried Red Chilies.
1. Lightly steam / saute the vegetables till 75% tender adding a bit of water and salt.
2. Whip curd and masala paste together , there should be no lumps.
3. Tip this mixture onto the cooking vegetables , and on medium heat gently simmer , stir occasionally 7-10 minutes till vegetables are done. Do retain a bite.
4. Prepare the tempering by heating some oil and adding the ingredients. Once crackling stops pour tempering over the vegetables , cook 2-3 minutes to incorporate all flavors. This is delicious !