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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.

<<What's Cooking? Main


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Papdi Beans Curry (chikkudu kaya or averai kaiya curry)

2 pounds fresh papdi beans. String them on both sides and make three pieces each
2 cups water
½ teaspoon turmeric
½ teaspoon salt

Tadka

1 inch piece fresh ginger peeled
1 long hot fresh green chili. Crush ginger and green chili together; keep it aside.
1 tablespoon oil
½ teaspoon red mustard seeds
1 teaspoon chana dal
1 teaspoon urad dal
1 red chili
½ teaspoon cumin seeds
1 stem curry leaves
2 tablespoons sesame seeds roasted in dry pan and powdered

Cook beans in two cups water with turmeric and salt for five minutes or until beans get soft. Drain them in to a colander. Return the pan to the stove and heat the oil in medium heat. Add mustard seeds and fry until they start popping. Add chana dal, urad dal, red chili, and cumin seeds. When dals become light brown, mix crushed ginger, green chili, and curry leaves. Add beans and fry for half a minute. Reduce the heat to low. Sprinkle sesame seed powder and mix until flavors blend for a minute. Transfer curry in to a serving dish.
Tastes good with rice and chapattis.

I would like to thank Mrs. Anjani Rayasam Prasad for sharing beautiful home-grown papdi beans.


Green Papaya Curry

1 small very green papaya (about 1 ½ pounds)
3 cups water
1 teaspoon salt
½ teaspoon turmeric (haldi)

Tadka/Spicing

1 tablespoon oil
6 fenugreek seeds (methi seeds)
1 teaspoon red mustard seeds 
1 teaspoon chana dal
1 teaspoon urad dal
2 long dried red chilies whole or broken in to three pieces each
¼ teaspoon cumin seeds (jeera)
1 pinch of asafetida (hing)
2 green chilies cut in to four pieces
2 stems curry leaves (remove leaves from the stems)
1 tablespoon tamarind juice fresh or concentrated
½ teaspoon brown sugar (optional)

Aava (mustard paste)

1 teaspoon mustard seeds
1 teaspoon warm water
1 teaspoon oil
1/8 teaspoon turmeric
1 red chili (optional)
Mix all the five ingredients and make it into a paste.

Cut papaya and remove the seeds. Peel the skin. Grate it in the food processor or cheese grater with big holes. Wash grated papaya in a colander. 

Boil three cups of water in a three-quart size saucepan. When the water starts to boil add papaya, salt, and turmeric. Cook for five minutes or until papaya pieces become soft to touch. 

Transfer grated papaya in to the colander and squeeze the water when it is cold enough to touch.

Return the pan to the stove. Add oil when the pan is dry. Add methi seeds; fry until light brown. Add mustard seeds, chana dal,.urad dal, red chilies, cumin seeds and asafetida. Fry until dals become light brown. Add green chilies and curry leaves. Fry for half a minute. Add tamarind, brown sugar if using, and papaya. Mix until all the moisture evaporates.
Remove the pan from the heat and mix aava paste with curry.
This curry tastes good with rice and chapattis.

Variations: After peeling papaya, instead of grating, you can cut it in to half inch pieces and make curry with popu and aava.
You can fry a teaspoon sesame seeds until light brown and make powder; mix with the curry at the end. If you use sesame powder there is no need for AAVA.

My thanks are due to Mrs. Tatnamamba Durbha for suggesting that I send a recipe using papaya to NRI Pulse.






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