Friday, August 29, 2008

Spinach Papaya Curry / Palak Popaspala Ambat

This curry is made with raw papaya and spinach. Ambat in Konkani means "sour" or "Khatta". Magge or a variety of cucumber can be substituted instead of raw papaya.


1/2 medium sized raw papaya or 1 cup magge chopped into 2 cm cubes
1 bunch spinach
1/2 cup grated coconut
3/4 cup toor dal
3-4 byadgi chilies or red chilies
1/2 inch piece tamarind or 1/2 teaspoon tamarind concentrate
salt as per taste
1 teaspoon coconut oil or any other oil

For seasoning: mustard and asafoetida (for people who don't prefer onion or garlic tadka)
1 medium sized red onion


Boil spinach and papaya till soft. If you pressure cook, then ensure that the papaya does not become all mushy. Boil toor dal and whisk it to remove any lumps. Fry red chilies and grind grated coconut, red chilies, tamarind into a smooth paste. In a vessel, mix the boiled vegetables, the masala paste, toor dal. Add water as per desired consistency. Get the curry to a boil. Add salt as desired.

Seasoning: In a seasoning pan, heat oil add mustard seeds and asafoetida. When the mustard seeds splutter, add the seasoning to the curry.
Chop the onion finely.

Preparation time: 40 minutes
Serves: 3-4