Chef Sanjeev Kapoor’s papaya sambharo recipe: How to make this crunchy Gujarati side dish at home
Bharatmorningnews.com – If you love fresh, crunchy, and flavour-packed sides, Sanjeev Kapoor’s papaya sambharo is arecipeworth 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.
ChefSanjeev Kapoor’s version keeps the preparation simple and quick, making it ideal for days when you want something light yet flavourful.
1. Begin by peeling the raw papaya and cutting it into thin matchsticks or grating it. Keep the pieces thin so that they absorb the flavours of the tempering while retaining their crunch.
2. Heat oil in a pan and add mustard seeds. Once they begin to splutter, add chopped green chillies andcurry leaves. Add a pinch of turmeric and quickly stir the tempering.
3. 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.
4. Switch off the heat and finish with fresh lemon juice. Mix well and serve immediately or allow it to cool before serving.
Choose a firm, unripe green papaya for the best texture. Avoid overcooking it, as the appeal of sambharo lies in its fresh crunch. You can adjust the green chillies, sugar, and lemon juice according to your preferred balance of spicy, sweet and tangy flavours.
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.
Akanksha Agnihotri is a lifestyle journalist with over 3 years of experience. She is a psychology graduate and holds a postgraduate diploma in Radio and Television Journalism from the Indian Institute of Mass Communication, Delhi, where she graduated as a gold medalist. Originally from Bhopal, the beautiful capital of Madhya Pradesh, she draws inspiration from the city’s rich cultural heritage and layered storytelling traditions that subtly shape her narrative voice.
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