Chakhwi

Peel the papaya, remove the seeds, and cut into thin strips or small cubes. If using raw papaya, it will be firm and white inside; semi-ripe papaya will be slightly yellow and softer.

Bring a pot of salted water to a boil. Blanch the papaya pieces for 3–4 minutes until just tender but still holding their shape. Drain and set aside.

Heat mustard oil in a pan over medium-high heat until it smokes lightly, then reduce to medium.

Add mustard seeds and dried red chillies. Let them splutter for 30 seconds.

Add finely sliced onion and sauté until translucent and lightly golden, about 4–5 minutes.

Add minced garlic, grated ginger, and slit green chillies. Cook for 1–2 minutes.

Add turmeric powder and stir for 30 seconds.

Add the blanched papaya pieces to the pan. Toss gently to coat with the spices.

Season with salt and stir-fry on medium-high heat for 3–4 minutes until the papaya is well coated and slightly caramelised at the edges.

Garnish with fresh coriander leaves and serve hot with steamed rice.