Raw Papitha No Sambharo with Mustard Seeds and Green Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Gujarati salad featuring shredded raw papaya tossed with mustard seeds, green chili, and tangy lemon juice for a crisp and zingy side dish. This indian-inspired vegetarian ready in about 20 minutes pairs peeled and shredded raw papaya, mustard seeds, small, finely chopped green chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 3 Indian cuisine 60 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and shred raw papaya to measure 2 cups and place in a mixing bowl. Sprinkle 1/2 tsp salt over it and toss gently. Set aside for 10 minutes, then drain any excess water.
  2. Step 2: Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and fry until they begin to pop, about 30 seconds. Add a pinch of asafoetida and 1 small finely chopped green chili, sauté for 10 seconds until fragrant.
  3. Step 3: Pour the tempered mustard seeds and chili mixture over the shredded papaya. Add 2 tbsp fresh lemon juice and 2 tbsp chopped coriander leaves.
  4. Step 4: Toss the salad gently to combine all flavors. Adjust salt if needed and serve immediately or chilled as a crisp side dish.

Equipment for this recipe

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Frequently asked questions

How long does Raw Papitha No Sambharo with Mustard Seeds and Green Chili take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Raw Papitha No Sambharo with Mustard Seeds and Green Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard seeds from drying out.

Can I substitute ingredients in Raw Papitha No Sambharo with Mustard Seeds and Green Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Raw Papitha No Sambharo with Mustard Seeds and Green Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Raw Papitha No Sambharo with Mustard Seeds and Green Chili?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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