1. Heat a shallow frying pan and add the oil. I used this Prestige non stick Appachatti pan which I was sent as a sample to try out. It’s size and shape are perfect for cooking the sambharo with less oil. It’s lid fits perfectly so it retains all the flavours of any food you cook in this pan.
2. Once the oil heats, add the mustard seeds and cover the dish. Once the seeds stop popping add the sliced papaya and chilies to it. Add the salt and turmeric and stir the vegetables.
3. Cover the dish and allow it to cook for 5-6 minutes like you would a stir fry – allowing the papaya to brown a little. You do not add water to this dish. As the pan is non stick, it browns the papaya lightly without burning it. Once the papaya softens, add some lemon juice and serve the sambharo.
4. Serve this stir fried sambharo as a condiment or side dish with any Indian meal. I served it with gathias.
The left over sambharo went as a sandwich filling for my lunch.
Would you eat a spicy sandwich for lunch?
Other variations of sambharo are also listed in my blog:
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