This papaya sambharo is a spicy stir fry made out of raw papaya and green chillies! It is a super quick recipe made with unripe grated papaya and a simple tempering of mustard seeds. Serve it with fafda and kadhi chutney.
Table of contents
This sambharo is made with raw papaya and so is also known as kacha papaya no sambharo. You can either make a cooked or uncooked version of this sambharo.
In the cooked version, grated raw papaya and green chillies are tossed in a simple tempering (vaghar) of mustard seeds and curry leaves. The only spices added is a pinch of turmeric for colour and flavour. The flavours are fresh with a welcome hint of lemon juice.
The uncooked version is simply a mix of grated papaya, red chilli powder and salt. It is then served as a side salad in a Gujarati Thali.
Papaya no Sambharo is commonly served with fafda jalebi. Fafda is a Gujarati speciality eaten on Sundays for breakfast and at Dussehra.
Papaya contains digestive enzymes which is why it is paired with the heavier fafda.
In the UK mithai shops, the sambharo is more often made from cabbage and carrots, just like this Gujarati sambharo.
Sometimes, you can make sambharo with carrots only, and it is known as gajar no sambharo. I even use red cabbage during the winter months to make Indian Red Cabbage Stir-fry.
You may also like this Carrot, Radish and Sesame Salad.
Ingredients notes
Papaya (raw/upripe) – peeled and then grated thickly. The papaya should be green and the fresher the better.
Green chillies – green chillies are optional but give a delicious taste. You can leave them whole or slit into half.
Oil
Mustard seeds
Hing (asafoetida) – skip for gluten-free diet.
Curry leaves – optional but is delicious with
Turmeric powder
Lemon juice
Sugar – optional
Storage
Store leftover papaya no sambharo in an airtight container and keep in the fridge. It will remain fresh for up to 2 days. Reheat or serve at room temperature.
You can also freeze this sambharo for up to 3 months. Allow to thaw at room temperature but note that the texture may change.
Other Gujarati side dishes
Instant Carrot Green Chutney Pickle
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Papaya Sambharo
Equipment
- grater
- Kadai or wok
- Spatula
Ingredients
- 1 papaya unripe and raw
- 2 green chillies
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- pinch hing
- pinch turmeric powder
- 2 teaspoon lemon juice
- salt to taste
Instructions
- Peel, remove the seeds and grate the papaya.
- In a pan, heat oil and add mustard seeds.
- As they splutter add hing, curry leaves and then immediately add in the chillies.
- As the chillies sizzle, add in the grated papaya, turmeric powder and salt.
- Stir well and add the lemon juice. Switch off from the heat. You do not need to cook the papaya further.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
