Instructions

1. Dice 500 gms green papaya  and 1 large potato into large pieces.
2. In a pressure cooker put raw papaya in 1 cup water with  1/2 tsp salt  and a pinch of  turmeric powder. Cook over medium flame for 2 whistle. Take off the flame and allow the pressure cooker to cool.
3. In the meantime, smear a pinch of salt and turmeric powder over the diced potatoes.
4. In a pan, heat 2 tbsp mustard oil. When hot, lightly fry the potatoes until light golden. Take them out and keep them aside.
5. In the same pan, add 1-2 tbsp more of the oil. Once hot, add the mustard seeds, radhuni and 1  dry red chilli. Once they start to splutter, add a pinch or two of the turmeric powder, 1/2 tsp ginger paste. Stir for 3- seconds over medium-low heat before adding the papaya and the potatoes along with the water in the pressure cooker.
6. Cover and cook over medium flame for 5 mins.
7. The papaya and the potatoes should be reasonably cooked by now. Using a spoon, lightly mash only a few of the potatoes and the papaya. This will help in giving the sabzi a light gravy effect. You may also add 1/4 cup water if the gravy starts getting too thick.
8. Next add sugar, slit green chillies, cover and cook on sim for 1-2 minutes.
9. Lastly add 1 tsp ghee. Stir well. Switch off flame. Wait for a couple of minutes before serving. Goes well with steamed rice, rotis or phulkas.