Here’s the recipe:

200 gm tendlis (gherkins)
4 green papayas
2 kg carrots

Cut the above veggies into narrow strips and salt with 1 1/2 cups of salt for 3 days under weight. Then squeeze out the brine and dry them in hot sun for 3 days.

A handful of crushed garlic
A handful of curry leaves
30 green chillies sliced
6 whole pods garlic sliced
8 inches ginger sliced
1 bottle vinegar
1 bottle water to dilute
1 kg sugar
a little salt
1/2 bottle gingelly oil
6 – 8 tbsp pickle powder

In a vessel, heat gingelly oil. Put in crushed garlic and fry. Then put in a handful of curry leaves and keep it aside. (Vessel 1)
In another vessel, put the vinegar, diluted with water. (Vessel 2)
When it starts boiling, add the green sliced masala and boil it till it fades. Then remove the faded green masala and put it in Vessel 1.
Add sugar to the remaining vinegar in Vessel 2 and a little salt and boil till the sugar syrup thickens. Then keep it aside.
Empty contents of Vessel 1 into Vessel 2. Mix well and cool. Then add pickle powder. Stir well and put the dried veggies. Bottle the next day.

Pickle Powder

1 kg red chillies (long, shrivelled ones, like the ones you get in Mangalore)
1/4 cup cummin seeds
1/4 cup mustard
4 heaped tbsp Bengal gram dhal
2 heaped tbsp green gram dhal
2 heaped tbsp black gram dhal
2 tsp fenugreek
2 heaped tbsp gingelly seeds (til)
3 – 4 inches turmeric

Dry in the sun for 2 -3 days. Broil on a thava and powder. Store the powdered dhals separately and add only when making your pickle. Alternatively, the masala may be ground in weak boiled and cooled vinegar.
—————–

Seems a bit tedious to me. The quantity is large too considering the pickle was made for weddings. I haven’t tried it myself, but I remember my mother making it when I was a teenager. My mother used to put dried dates (called “karku” in Konkani) too cut into fours at the end. I do not know if they were salted like the rest of the veggies.

For your info, I got the above recipe from the Mangalore Ladies Club Cookery Book.

I look forward to more of your tasty and interesting recipes.

Regards,
Mariette

I am quite new to the internet food blogging!!..Your website looks pretty good.

I generally make curry with papaya. I use raw papayas for this. The recipe is similar to “Erissery” (Kerala).

Cut papaya into 0.5″ size cubes and pressure cook with toor dal (at times I use moong dal) with little turmeric..Grind coconut with green chilly, cumin seeds, and one small shallot. Add this paste to the cooked dal+papaya mixture and cook for 5 – 6 minutes on low flame.

This step is for tadka :
On a small pan, add little oil. Once the oil is hot add mustard, curry leaves, red chilly, and one tsp cocount and fry for 2-3 minutes. Add this to the dal.

This is my mom’s recipe. We generally eat it with rice, ghee and papadam. In Kerala, we make thoran also with the raw papayas.

Poo, it is semi-ripe. But anyway, I want the recipe.

Sree, that is a very nice recipe. We make ghasi but didn’t know it can be made with papayas. Your method is also bit different. I will try this. Thanks a lot.

Madhuli, Annu, parathas are my favorites. But never made pumpkin parathas. Thanks a lot.

Mariette, any idea how to make that pickle? I would love to try it with raw papaya. Raw papayas are available in Indian store here.

Mamta, We too make a kind of vali-papayi ambat/randayi. I hope this is the one you are talking about. If there is some other version, please let me know. Vali is available here also, so I can try your version also .

Nandita, the papaya that I have is not completely unripe. But I am going to try your recipe with it . Thanks.