Welcome to show me the curry dot com.

I'm a new Gia and I am middle and today we're making a raw papaya, some C.

So using papaya, green papaya.

And here's the green papaya and this is half of it and we have build it and cubed it like so.

And, uh, this is a little over a pound, approximately 500 grams.

So we always see right papayas.

And, uh, the first thing when you opened this up is it's really interesting to see if they're still white.

They have not hearkened up.

And it's just a nice fresh vegetable and another option for your daily.

It's a very simple recipe, and we're just gonna get started on the stove.

So in a pan on medium heat, we have one tablespoon off oil heated up when I had half a teaspoon of mustard seeds to that relax quarter teaspoon off holly or turmeric powder, give it a quick mix and some dried wretchedly to taste.

I want to just open them up so that play with the oil and we're gonna add in approximately a couple finely chopped onions and you're gonna add a little bit of salt so that the onions released their flavor and get trance isn't quicker.

We've also got four or five large garlic cloves that we've smashed, and we're gonna let the onions cook until they get a little bit translucent.

We really don't want them around, but just a little princes in color.

We will know, adding a few spices got one tablespoon off coriander powder or Dania one and 1/2 teaspoons off gina or cumin powder, wretchedly powder to taste.

I mix so you're just going toe to splash a little bit of water so that the masala zone born and just cook it for another couple of minutes.

So this is ready.

We're gonna now add in our but by a at a sold to taste mix.

Now the rawness of the papaya really depends, you know, if it's very raw, the papaya is going to be very Come on.

It's not going to release any of its own juices, but if it is, if it is a little riper than you know what ours is right now.

In immediately start once you add in the song and start releasing its own now liquid.

So since ours is not, So we're gonna give it.

Oh, state is a little bit and you're gonna add in half a cup of water mix, and we're gonna cover it and allow to cook for about 10 minutes.

So we've been stirring the papaya often on every few minutes, and this actually took about 15 minutes a little more than the 10 because of propriety is really, really wrong.

But it's looking so beautiful right now.

But technically, providers can be hard draw.

So, you know, depending on how what your preferences, if you want it soft or you wanted crisp, you know, you can just carry on cooking.

We actually also in between put in an additional quarter cup of water just because the water had dried up and it was taking very long to cook.

So this looks done.

This looks really good.

You can, of course, leave it like this, which looks beautiful, doesn't know what we're gonna go one step further, so we're gonna take it one step further.

We have about 1/4 cup of yogurt that we mixed with 3/4 cup of water and kind of made a little butter milk out of it.

Just we're gonna pour that in.

It's gonna give a nice little tangy taste to this, as we always do when we add anything with yogurt to, ah, hot dish, we reduce the flame to a simmer at the yogurt in and then just let the liquid heat through.

We don't want it to come to a boil, otherwise it'll separate.

So our rope by a sub z's ready.

Look at it.

It looks beautiful.

Yes.

So let's give it a try for us and then we can tell you about it.

Get some of this liquid.

It looks so yummy.

Mmm.

I've had a look.

Let's see.

What do you think?

You're me?

I had a fantastic texture.

It's almost kind of like squash, but I feel like it's not as mushy.

Exactly.

And I love that because I think it's between a portion of potato from somewhere in the beginning.

That and actually I have to mention some things again.

We have mentioned earlier that the rawness of the papaya really makes a big difference on the outcome off and how you cook this subsidy, because the last time I made it, it was my vegetable was not as raw and it looked really different.

The papaya was cooked a little bit more.

It was it was a little more machine than this.

This is definitely has a more for texture, right, you know, So it's it's different every time and every different, but by is gonna taste differently.

So which is kind of good?

Yeah, change.

But my favorite part is the gravy that's there.

It's got just the right hand of tartness that just kind of makes that whole dish.

It makes it.

It's really, really right.

So you can have this with Rice on which about these.

Either Wade works out really good.

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