Papaya Sambharo (Gujarati Raw Papaya Slaw)

Gujarati snack stalls serve sambharo with every plate of fafda and jalebi. Grated raw papaya is tossed for a minute in hot oil with mustard seeds, green chilli and curry leaves – still crunchy, slightly tangy and fresh.

Video by Life With Punam on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 5 min
• Vegan · gluten-free
• Famous in Gujarat

Ingredients

• 300 g green (unripe) papaya, peeled and grated
• 1 carrot, grated
• 2 green chillies, slit
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 pinch asafoetida
• 8 fresh curry leaves
• ¼ tsp turmeric
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp lemon juice

Method

1. Squeeze the grated papaya lightly to remove extra water.
2. Heat the oil, add mustard seeds; when they pop add asafoetida, curry leaves and green chillies.
3. Add papaya, carrot, turmeric and salt and toss on high heat for 1–2 minutes only – it should stay crunchy.
4. Turn off the heat, add sugar and lemon juice and mix. Serve warm or cold with thepla, dhokla or fafda.

Tip: Use papaya that is fully green and firm inside; a ripe one turns mushy.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.