Versatile gravy

 

Recently we had lunch in a friend’s hotel and my husband loved the gravy that was provided with the meals. He asked for the recipe and graciously the owner gave it to us. Any vegetable can be added to this gravy. I had some raw papaya at hand and decided to add it.

Ingredients

1 cup raw papaya skinned and cut into small cubes.

1 ½ cups water

1 small onion sliced

1 tomato cut small

1 tbsp oil

¼ tsp mustard seeds

Salt to taste

To grind:

1 cup grated coconut

6 pepper corns

2 large byadige chilli

½ tbsp coriander seeds

Instruction

-          Boil the cut papaya in water with salt till it is cooked and tender, takes about 10 minutes

-          Grind the coconut with pepper, red chilli and coriander seeds. Add this to the cooked papaya and mix. Add more water if needed.

-          Heat the oil, add mustard seeds. When they splutter, add the cut onion, reduce the flame. When they become translucent, add cut tomato. Keep on low flame, stirring in between till they become mushy.

-          Add this to the papaya with gravy, adust the salt, and simmer for five minutes.