Leave to take for 20 minutes. Place the pepper, courgette, aubergine and asparagus in a large bowl. Season, to taste, with salt and then ground black pepper and add the remaining 50ml of olive oil. Heat a skillet pan and cook the vegetables on the griddle for minutes, turning them over there. Once all the vegetables are cooked, place back in the bowl.
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Drain the rice and wash it thoroughly. Take a bamboo steamer with a lid and line it with greaseproof paper, a banana leaf or some muslin.
If using instant rava dosa with wheat flour or banana leaf, use a skewer to pierce it with lots of holes. Pour water into a saucepan that the steamer can sit on or use a wok - the water should be about 5cm deep.
Place the rice in the steamer and put on the lid.
Bring the water to the boil, then turn down the heat and steam the rice for about 20 minutes or until it is tender. While the rice is cooking, pour the coconut milk into a small saucepan and add the salt, palm sugar and kaffir lime leaves.
Warm the milk through over a medium heat, stirring frequently, for 5-7 minutes so the flavours infuse, but do not allow it to boil. Cut the papaya in instant rava dosa with wheat flour and remove the seeds, then peel the flesh and cut it into neat slices.
Divide the slices between 4 plates or arrange them on a serving dish and add the zest and juice of the limes and the mint sprigs.
Once the rice is cooked, put it in a mixing bowl and gradually add three quarters of the infused coconut milk, a quarter at a time.
Keep the final quarter for finishing the pudding. Mix well and leave to cool for 10-15 minutes.