Serves 3 – 4

Ingredients

• 2 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 dried red chillies
• 5 – 6 curry leaves
• 1 tbsp finely chopped ginger
• A pinch of asafoetida
• ½ tsp turmeric powder
• ½ cup grated green or unripe papaya
• ½ cup grated green or unripe mango
• 2 tbsp grated coconut
• 3 cups cooked rice
• Salt to taste
• ¼ cup roasted peanuts

Preparation method

1. Heat oil in a large skillet. Add mustard seeds, cumin seeds, dried red chillies and curry leaves. When the seeds begin to crackle, add ginger, asafoetida and turmeric powder. Saute for a few seconds on low flame to fry the ginger.
2. Add grated papaya and mango and cook for 3 – 4 minutes, stirring frequently. When the papaya and mango are soft, add the coconut and saute for a few more seconds.
3. Now add the cooked rice and gently fold in to combine. Season with salt. Add the roasted peanuts. Serve hot with raita, pickle and papad.

This recipe was first published in the February 2016 issue of Complete Wellbeing.

The post Green papaya and raw mango rice appeared first on Complete Wellbeing.