Peel the skin of papaya. Cut into half and remove the seed and center using a spoon.

Heat oil in a pan. Add mustard seed. Allow them to splutter.

Add hing and sliced green chili and saute it till the green chilies get slightly crisp with few blisters.

Add the grated papaya stir some time. Then add turmeric powder, salt sugar, and lemon juice mix well all together and cook on low flame until papaya becomes a little soft.

Serve it with jalebi, fafda, methi na gota, dhokla, plain paratha thepla, etc.