firstly, grease hands with coconut oil to loosen the sticky residue.

peel the skin of papaya and cut half.

remove the seeds and cut into cubes, grate and chop into finger-length sticks. keep aside.

firstly, in a pan heat 2 tbsp oil, splutter 1 tsp mustard, pinch and 2 chilli.

keeping the flame on low, add ½ tsp turmeric and saute slightly.

now add 1 cup raw papaya and saute for 2 minutes.

further add ½ tsp salt and 1 tsp sugar.

saute for 2 minutes or until the papaya softens slightly.

finally, raw papaya salad or raw papaya chutney is ready to enjoy.

firstly, heat 2 tbsp oil, add 1 tsp cumin, 1 bay leaf and pinch hing. saute slightly.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour.

add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and ¾ tsp salt.

saute on low flame until the spices turn aromatic.

further add 2 tomatoes and saute until the tomatoes turn soft and mushy.

now add 2 cup raw papaya, ½ cup moong dal and saute for 2 minutes.

add 2 cup water and mix well adjusting consistency as required.

cover and boil for 20 minutes or until raw papaya is cooked well.

finally, add 2 tbsp coriander and enjoy the raw papaya curry with rice or roti.

firstly, take 4 cup water, ½ tsp turmeric and 1 tsp salt.

get the water to a boil.

add 2 cup raw papaya and boil for 2 minutes.

drain off the water making sure there is no much moisture.

add ¼ cup cornflour, ½ tsp turmeric, 1 tsp chilli powder, ¼ tsp pepper powder and ½ tsp salt.

mix well making sure all the spices are coated well.

now drop in hot oil, making sure there is enough room.

stir occasionally, keeping the flame on medium.

fry until the chips turn golden brown and crisp.

drain off the chips to absorb excess oil.

finally, enjoy raw papaya chips with tomato sauce.