A "Shambharo" is a traditional Gujarati dish that is lightly sautéed, mildly spiced and easy to make. It is traditionally served as part of a larger thali meal, but also as a side at home. It can be made from almost any vegetable, so feel free to substitute cabbage, carrots, beets, cabbage and green peppers, or other vegetables of your choice in this recipe.
I derived this recipe from reading many recipes on-line. I used the minimal combination of spices to add a nice flavor while maintaining the essence of the vegetable, raw papaya in this case. The dish comes alive with the gentle tartness from the raw papaya that is light;y flavored with the green chilies, mustard seeds and turmeric. This dish is perfect as a side for a larger meal.
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1 tablespoon light vegetable oil
1/2 teaspoon mustard seeds
2-3 Green chilies, halved and cut into inch long bits
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 1/2 cups green papaya, peel the skin, seeds removed and grated
Salt to taste
Heat the oil in a pan on medium heat and add mustard seeds and let them pop. Add the green chillies and fry till they blister. Add hing and turmeric powder,stir for 10 seconds.
Add grated papaya and salt and toss in the pan till well mixed. Cook for 3-4 minutes or till papaya is partially cooked. I prefer to leave the papaya quite raw and crunchy, but you can choose to cook it a bit more if you so desire.
Serve as a side warm or at room temperature.