Spinach Rolls in Papaya Sauce (With Gathering Experience)

Hi Friends!

I have made a spinach roll in Papaya sauce as the title suggests. Though first when I decided to make this dish I was wondering how it would taste. But the sweetness from the papaya sauce did compliment well with the spinach rolls. A healthy dish indeed!

My native is Kerala, which is a South-West state in India. Kerala is called the "God's Own Country". Kerala is a green state and filled with different varieties tropical trees and plants.

Here I will be showing the beautiful evergreen woods behind my ancestral house. It was the most beautiful walk I had. You will love the place too. I have made the layers with the ingredients I got from my memorable expedition.

Firstly I will be showing my expedition of gathering my ingredients. Then I will be showing how to prepare the dish.

If you like this 'ibles, please do vote for me in the contests. Thank you so much. :)

Check out my other post based on my Gathering experience here.

Step 1: Expedition - Cinnamon

Cinnamon is a spice which is obtained from the bark of a tropical evergreen tree.

The outer bark is not used. After cutting out portions from the inner bark, it is then rolled and dried.

Then we get what we call the cinnamon sticks.

Step 2: Expedition Coconut

Coconut:

Kerala is known for coconuts. We use it in anything and everything. Coconut is found so abundantly. Now I didn't climb the coconut tree. :D I was lucky enough to find a dwarf coconut tree. Just pulled it down with my Wooden Hook. The husk is removed and we get the coconut. It should be broken open to get the flesh. When the outer husk has turned brown from green then we can say the coconut has ripened.

For De-husking we use a special De-husking tool.

The top of the device consists of two spear shaped pieces one stationary and the other movable by the handle The husk is removed by pressing the coconut on spear shaped top and using the handle to easily separate the tough husk Dehusking

Step 3: Expedition - Pepper, Aubergine (Brinjal), Lime

Pepper - Kerala is known for its pepper cultivation. Pepper is the king of spices here. Black pepper is produced by sun drying the mature pepper berries for 3 - 5 days after they are separated from the plant. I sundries the berries for few days. To make the black pepper powder the black pepper is crushed.

Brinjal (Aubergine) - Brinjal is one among the most beautiful vegetables, and also very tasty dishes can be prepared. Brinjal plant is spiny and has coarsely lobed fuzzy leaves. There are many varieties. I took the purple variety.

Lime - Till it reaches maturity, limes are quite sour in taste. The best lime tree harvest time is just before it turns yellow. Gently twist one from the stem of the lime tree and cut it open. Look for limes that are light green and choose fruits that are smooth and slightly soft when gently squeezed. Luckily I got few limes which were just right to use.

Step 4: Expedition - Spinach, Cucumber and Papaya

Spinach - The crop become ready for harvesting about three to four weeks after sowing. Subsequent cuttings may be done after 7 to 10 days. It is a healthy option to grow spinach in you garden. They are available in both red and green variety. I got the green variety.

Cucumber - In summer cucumber is the best vegetable cultivation. Cucumber plant grows like a creepy vine and has large leaves. I got the greenish yellow ones. I wanted to use it in my dish as it would be very refreshing due to its high water content.

Papaya - The tall 10 m meter high papaya is what I found. It had a greenish yellow skin. With help of a longer wooden hook we pulled down the ripe ones. The ripe ones have a orangish-yellow outer skin.

Step 5: Ingredients

Preparation Time - 10 minutes

Cooking Time - 10 minutes

Serves - 6

Ingredients:

Spinach - 6-7 large leaves

Brinjal (Egg-Plant/Aubergine) - 1 small (Optional- If you like the roasted taste of it you can use it)

Cucumber - 1/2

Coconut Grated - 1/4 Cup

Papaya Juice - 1/2 Cup

Lime Juice - 1 Tbsp

Salt - as required

Cinnamon Powder - 1 Tsp

Tools:

Blender

Coconut De-husk Tool

Coconut scraper

Step 6: Grate the Coconut

Remove the husk. Break the coconut in two halves over a vessel.

Take out the coconut water from it.

In India we have a special type of grater where one sits sideways.

There is a scraper at the end to grate the coconut.

Step 7: Roast

First step is to roast the aubergine (Brinjal).

For that take some aluminium foil and wrap the aubergine twice.

Place it on direct flame.

Keep turning around. Do this for 5 minutes.

When the heat has reduced remove the foil.

The brinjal would be now well cooked and charred. This gives a good roasted flavor.

Mash them along with the juices.

Note:

You can leave the aubergine if you do not like the taste of it or add it in very small amount.

Step 8: Cucumber Noodles

With a knife make slits on the cucumber along the length.

With a peeler, peel through. Now you will get cucumber slices in the shape of noodles.

Step 9: Filling

Mix the Aubergine, Lime, Cucumber, grated coconut, salt and Pepper.

Combine them well.

Step 10: Blanch

Take few long and large leaves of the spinach.

Take a pot of water and boil it. Add some salt.

Blanch the spinach leaves for 3 minutes.

Step 11: Papaya Sauce

Slice the papaya in small pieces. Blend them well.

With the help of a grater scrape the cinnamon stick over the papaya sauce.

Step 12: Plate It!

Take the spinach leaves that are blanched. Fill it inside with the filling at one end. Fold it inside. Secure it with a tooth pick. Place it on the papaya sauce.

Do try this dish. It is refreshing as the flavor of spinach and papaya definitely goes well with each other. It is a blend of sweet and sour. Hope you like it.