Pressure cook the papaya pieces, slit green chillies, 2-3 crushed garlic cloves, some salt and turmeric with enough water to cover it all for 2-3 whistles.

Grind the grated coconut with some water to a smooth paste (a well ground chutney consistency like).

For the seasoning-Heat oil in a pan and crackle mustard and cumin seeds along with dried red chillies and curry leaves. Add the shallots and remaining garlic cloves as well. Get it all brownish (not just golden brown).

Open the pressure cooker lid once it has cooled down, mash the papaya pieces well to make it a thick gravy.

With the flame on, add the ground coconut paste and mix well. Make sure to boil off if any excess water is there. Add the seasoning too in. You just need to cook for 2 -3 minutes on low flame. Check for salt and add more if required. You can put off the flame when it begins to boil. Serve hot, perfect with rice (and some pappad if you like). Can try as a side to roti as well.