2 tablespoons grapeseed oil
6 to 8 curry leaves*
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon cardamom seeds
1 cup frozen soya beans, thawed
1/2 a papaya, peeled, seeded and cut into large chunks
1 cup cooked rice (blend basmati with wild rice)
Salt and freshly ground black pepper
1 teaspoon fresh lime juice
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