Khar
Assam's unique alkaline first course — raw papaya or fish cooked in filtered banana-trunk ash water (kola khar), giving a distinctly mellow, bitter-alkaline flavour unlike anything else in Indian cuisine.
Cuisines
Meghalayan
Assamese
Best for
Lunch
Dinner
Build a full meal around Khar
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Papaya , raw, peeled and diced |
|
1 cup | Bottle Gourd , peeled and diced |
|
1 cup | Pigeon Pea , fresh, Toovar ni sing |
|
1 teaspoon | Turmeric powder |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Panch Phoran , Assamese five spice |
|
1 | Banana Stem , cut into pieces |
|
1 | Salt , to taste |
|
3 cups | Water |
Instructions
- 1 Rinse the pigeon peas thoroughly and soak them in water for about 30 minutes.
- 2 In a pot, add the soaked pigeon peas, diced papaya, and bottle gourd.
- 3 Pour in 3 cups of water and add turmeric powder and salt to taste.
- 4 Bring the mixture to a boil, then reduce the heat and let it simmer until the pigeon peas and vegetables are tender.
- 5 In a separate pan, heat mustard oil over medium heat.
- 6 Add panch phoran to the oil and let it splutter.
- 7 Add the banana stem pieces to the pan and sauté for a few minutes.
- 8 Combine the sautéed banana stem with the cooked pigeon peas and vegetables in the pot.
- 9 Mix well and let it simmer for another 5-10 minutes to allow the flavors to meld together.
- 10 Serve hot with steamed rice.
Tips
Ensure the banana stem is fresh and tender for the best flavor.