Fresh Ginger is all over the market in India right now! I love pink, young, tender Ginger! It’s mild and not very fibrous. I have been wanting to use it in my blog post in some form or the other.
Apart from being an essential spice in most Indian curries, fragrant ginger has several medicinal properties also. It’s a very commonly used medicine for cold and cough in most Indian homes.
Unfortunately I don’t use ginger often enough in my kitchen. I am clearly a garlic fan and invariably I reach out to garlic for most of my recipes. But this time I wanted to make something with ginger as the main flavor.
I am at my mother’s place right now and when I saw the fresh ginger I immediately started planning what to cook with it. I decided to make some very simple stir-fry out of green papaya from our backyard. To keep the flavours simple I used only ginger and dry red chilies for heat. Ginger is the king of the recipe here. Green papaya was starting to ripen slightly which lent a mild sweetness to the dish. Ginger when fried in oil got a deep caramel flavor!
A simple recipe with a unique spice combination… this papaya stir-fry will hit the spot! It’s delicious on it’s own or with some hot steamed rice.
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- 4 cups of green papaya
- ½ cup of young ginger
- 10 -12 dry red chilies
- 2 tbsp coconut oil
Peel and cut the ginger and green papaya into matchsticks. Slit the dry red chilies. I used them with the seeds but if you want it less spicy get rid of the seeds and use only the outer cover.
Heat the oil in a pan. Add the ginger and the red chilies. Fry for a few minutes for the spices to infuse the aroma into the oil. Toss in the green papaya and sprinkle some salt. Combine everything well and cook in low flame. Green papaya cooks really fast so it should be done in 3-5 minutes. I let it get slightly burnt without mixing it too much as I love the burnt taste. Serve by itself as a warm salad or with rice as a side dish.