If you love fresh, crunchy, and flavour-packed sides, Sanjeev Kapoor’s papaya sambharo is a recipe worth trying. This Gujarati-style preparation uses raw papaya tossed with a simple tempering of mustard seeds, curry leaves and green chillies, creating a refreshing accompaniment that pairs beautifully with everyday Indian meals. (Also read: Sanjeev Kapoor’s jeera rice recipe: How to make fragrant, fluffy basmati rice with ghee and whole spices at home )
Papaya sambharo is a popular Gujarati side dish made with thinly sliced or grated raw papaya. Unlike a traditional cooked vegetable dish, sambharo is lightly tempered, allowing the papaya to retain its characteristic crunch. The combination of tangy, spicy, and mildly sweet flavours makes it a refreshing side dish. Add the prepared raw papaya and season with salt and a little sugar. Toss everything together over medium heat. The papaya should remain slightly crunchy rather than becoming completely soft. Choose a firm, unripe green papaya for the best texture. Avoid overcooking it, as the appeal of sambharo lies in its fresh crunch. Papaya sambharo works particularly well alongside theplas, rotis, khichdi or a traditional Gujarati meal. It can also be served as a light, refreshing side dish with dal and rice.
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You can adjust the green chillies, sugar, and lemon juice according to your preferred balance of spicy, sweet and tangy flavours.
