Peel the papaya, remove the white seeds and then grate it with a mandolin or box grater.
Top and tail the and grate the carrot.
Split the chilli lengthwise and if desired, remove the seeds and membrane.Slice finely.
Finely slice the cabbage .
Peel the garlic and cut into slices.
Juice the lemon.
Pick the coriander leaves for garnish.
Heat oil in a pan and then add the mustard seeds. Once the seeds start crackling add the garlic slices, chilli, ground coriander and curry leaves, and stir over a gentle heat for 1-2 minutes.
Add turmeric, cabbage and carrot. Cover the pan with a lid and cook on medium heat for 2-3 minutes or till slightly cooked but remain crisp and crunchy.
Add the grated papaya and sauté for approx. 1 more minute.
Season with the salt, sugar and lemon juice and cook for a further minute (be careful not to overcook the papaya).
Serve sprinkled with the sliced coriander.
« Try this recipe with Asafoetida / Hing powder to enrich the dish. It has a very special pungent flavour.»