Raw Papaya – 1, small ( peeled , deseeded and chopped into square pieces )
Malabar Spinach (vaali / basale ) – 1 bunch , ( 1 kaatu in Konkani ) , chopped and washed
Onion – 3, medium
Toor dal ( yellow pigeon peas ) – 1 cup
Grated Coconut – 2 cups
Roasted Red chillies – 8 to 9
Tamarind pulp – 1 tsp
Oil – 2 tsps
Jaggery – As per taste
Salt – To taste
Water – As required
Chop 2 onions into small square pieces and 1 onion into fine pieces.
Pressure cook toor dal till 3 to 4 whitles. Mash it. Keep aside.
Grind grated coconut + roasted red chillies + tamarind pulp into a smooth masala by adding water as required. Keep aside.
Cook raw papaya for 10 minutes. Then add chopped Malabar spinach to it and cook again for 10 minutes. Then, add the 2 onion ( cut into square pieces ) to it and cook again for 10 minutes. Then, add the mashed toor dal , salt . Mix evenly and cook for 2 to 3 minutes. Add the ground masala and stir evenly. Then, add jaggery and cook again on low flame till the jaggery gets melt.
Meanwhile, in a seasoning ladle heat oil. When oil gets heated, add the finely chopped onion pieces and prepare a seasoning till onion gets dark browned.
Finally add the seasoning to the Malabar spinach and papaya curry and mix evenly.Serve hot with steamed rice.