Ingredients
500 g green papaya, peeled and cubed
1 cup coconut milk
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1 sprig curry leaves
1 teaspoon turmeric powder
1 teaspoon chili powder
Salt to taste
1 tablespoon lemon juice
Method
1. Heat coconut oil in a large pot over medium heat. Add mustard seeds and let them pop for a few seconds.
2. Stir in the urad dal and curry leaves, cooking until the dal turns golden brown.
3. Mix in turmeric powder and chili powder. Cook for a minute, allowing the spices to blend.
4. Add the cubed papaya and salt. Pour in coconut milk, stirring well, then cover and cook for about 15 minutes until the papaya is tender.
5. Finally, add lemon juice and stir gently before serving.
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