This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
Beans so good you will want to eat them with your fingers, one by one.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.