Oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Dried red chilies – 2
Curry leaves – 5-6
Ginger – 1 tbsp, finely chopped
Asafoetida – a pinch
Turmeric powder – 1/2 tsp
Green or unripe papaya – 1/2 cup, grated
Green or unripe mango – 1/2 cup, grated
Coconut – 2 tbsp, grated
Rice – 3 cups, cooked
Salt – to taste
Roasted peanuts – 1/4 cup
Heat oil in a large skillet. Add mustard seeds, cumin seeds, dried red chilies and curry leaves. When the seeds begin to crackle, add ginger, asafoetida and turmeric powder. Saute for a few seconds on low flame to fry the ginger.
Add grated papaya and mango and cook for 3-4 minutes, stirring frequently. When papaya and mango are soft, tip in the coconut and saute for a few more seconds.
Now add the cooked rice and gently fold in to combine. Season with salt. Add the roasted peanuts. Serve hot with a side of raita, pickle and pappads.
1. Though filled with nutritional goodness, unripe green papaya is somewhat bland, but still great at absorbing flavors. So green mango is added here to give the rice a tangy flavor.