Spice Ninja's Blog

Healthy Indian fusion food made easy.

Semi-ripened Papaya with Cocount July 6, 2010

Filed under: Uncategorized — fortheloveofpie @ 9:43 am
Tags: , , ,

Papaya is such a pretty fruit. Makes me wish that eating ripe papaya didn’t make me want to kill myself. However, it does come with a plethora of health benefits, so I spent some time thinking about ways in which I could eat the stuff without my tongue wanting to jump ship.

I’ve been fascinated with the idea of using raw papaya in a savoury dish for some time now. Also, I just got a new tabletop coconut grater, so this seemed like the perfect time to give it a shot.

I’ve tried this dish with completely raw (firm and green flesh) and it wasn’t quite right, so I tried semi-ripened papaya and it worked out beautifully. Plus with all the lovely pale yellow/pink colors, this is such a pretty dish.


  1. 1 semi-ripened papaya, peeled and cut into 1 inch chunks
  2. 4 tbsp freshly grated coconut
  3. Salt and pepper to taste
  4. 1-2 tbsp vegetable oil
  5. 1/4 tsp mustard seeds
  6. 1/4 tsp red chilli powder (or to taste)
  7. 1/2 tsp tumeric powder
  8. 1/2 tsp cumin powder
  9. 7-8 curry leaves (more if you’re using dried)


  1. Heat the oil, throw in the mustard seeds.
  2. When the mustard seeds are sputtering, throw in the papaya and stir till all chunks are coated.
  3. Add coconut, salt, pepper and spices and cook till the chunks are tender (but not mushy) – takes about 10 minutes depending on the ripeness of the flesh.
  4. Add the curry leaves at the last minute, cook till everything’s blended (about a minute) and serve with steamed rice.


This is a fairly dry dish, so don’t leave more than the barest minimum of moisture in it when you are done cooking. The coconut will absorb a little moisture after you’re done, but you can also always rehydrate when you re-heat.