1/2 cup blanched papaya flowers
1 bunch water spinach (I used the the leafy bits from the top portion leaving the lower ends to be used later)
2 medium potatoes, boiled, peeled and diced
6-7 Bird's eye chillies, whole (the idea is to take/taste it or leave it)
1 large onion finely diced
4-5 cloves of garlic, chopped fine
Half-inch piece ginger, chopped fine
A quarter tsp mustard seeds
Salt to taste
A dash of paprika powder
Pinch of turmeric
2 tbs vegetable oil
Tear off the top tender ends of the water spinach and wash in several changes of water. Drain.
Heat the oil in a pan. When it becomes hot, add the mustard seeds.
As soon as they sputter, add the onions, ginger and garlic. Add the chillies and the turmeric powder.
Sprinkle a bit of water so that the turmeric powder does not burn.
Cook till the onions turn pale then add the potatoes and the blanched papaya flowers.
Cook on high heat for about 4-5 minutes. Season with salt. Then add the water spinach and continue to cook till the leaves wilt. This happens very fast as water spinach leaves are soft. As for the taste, it is mild.
Check for adjustments and remove from the flame. Transfer to a serving platter.
This goes best with rice and dal. There is only a hint of bitterness in this dish. I loved it!