IT Café Online

Ingredients

2 cups raw papaya,
peeled & finely chopped.
1 potato, boiled
1 tbsp. coriander finely chopped
1 tbsp. grated cheese or paneer
1 tsp. methi seeds
1/2 tsp. cumin seeds
1/2" cinnamon
1 clove
1 tbsp. oil
salt to taste
grind to a paste:
2 medium onions
8-10 garlic flakes
1" ginger
1 tsp. red chilli powder
1/8 tsp. turmeric powder
1/2 tsp. dhania powder

Method

Boil chopped papaya in salty water, till half done. Drain and keep aside. Chop potato in 8 pieces
Boil fenugreek seeds in some water for 2 minutes. Drain, add to papaya. Heat oil in a heavy pan.

Add cumin seeds, allow to splutter. Add ground paste, salt, and 1/2 cup water. Cook till gravy begins to boil.

Add papaya, potato, simmer for 6-7 minutes, covered. Remove in serving dish when papaya is tender, and gravy has thickened.

Garnish with chopped coriander and grated cheese or paneer. Serve hot with chappati, bread, paratha, etc.