About this recipe:Papaya/ papita/ pepe is a not so favorite vegetable of all and sundry. However, when the scorching sun beats you down; this is the veggie which you can blindly trust on. Add the creamy posto and drop in few dal nuggets. Voila, you have a mouthwatering delicacy.
1. 250g chana dal/ chholar dal - soaked for atleast 2 hours in 2 cups of lukewarm water
2. Water - 1/2 cup or 50ml
3. Kala jeera / black cumin seeds - 1 tsp
4. Salt - 1tsp or as per taste
5. Oil for deep frying - 4 tbsps
For main dish
1. Papaya - 500gms cut into small cubes
2. Bay leaves / tejapatta - 2 medium or large
3. Milk - 1/2 cup or 50ml
4. Black mustard seeds or kalo shorshe - 1 tsp
5. Ghee or clarified butter - 1 tbsp
6. Sugar - 1 tbsp
7. Water - 1 cup or 100ml
8. Salt - 1tbsp or as per taste
9. Maida or refined flour - 1 Tbsp
To make poppy seeds paste or posto bata
Put 2 heaped tbsp of poppy seeds/ posto or 25g into a small grinder jar and add 1 tbsp ginger/ adrak paste. Dry grind first.
Add water 50ml or 1/2 cup and grind again to make a fine smooth paste. Keep it aside.
To make chana dal or chholar dal vada
Put soaked chana dal into a grinder, add kala jeera and salt. Grind.
Stop and add water cautiously and grind to make a thick batter.
Caution: Batter should be thick to facilitate frying. Do not make it runny.
Heat oil in a deep base kadhai or wok for deep frying.
To check if oil is ready - put a small drop of batter into oil, if it sizzles and comes up quickly; oil is ready.
Use your hands or spoon; and put spoonfuls of batter into oil and make small vadas or pakoras.
Strain out vadas on a tissue to soak excess oil.
To make the final dish
Heat 2 tbsp oil in a kadhai or wok.
Add the cubed papaya to the oil and sprinkle salt - 1tbsp or as per taste.
Add the bay leaves and saute for 5 mins on medium flame.
Add the poppy seeds- ginger paste (posto adda bata) to the contents and fry for 1/2 min.
Add 50ml or 1/2 cup water, mix and cover with a lid. Let it cook on medium flame for 15 minutes or more till papaya is tender and cooked.
Sprinkle sugar - 1tbsp to the dish and cook for another 5mins. Mix the sweetness.
Take the 1/2 cup or 50ml milk and add 1 tbsp maida or refined flour. Mix well to avoid lumps.
Once papaya is cooked; pour this milk mixture on top of the dish and switch off the flame.
Keep the dish covered for 2-5mins and let the flavors blend. Serve with hot steamed rice or chapati.
1) Milk cream can be used instead of milk for a creamier taste.
2) Posto or poppy seeds can be immersed in lukewarm water for 15mins and then ground to a fine paste.
3) Papaya leaves a lot of water of its own so use its own juice to cook it. It makes the dish flavorful.