Vegetable Khar

Name: Vegetable Khar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Cuisine: Assamese
Ingredients: 1 cup raw papaya, peeled and cubed; 1 cup bottle gourd, peeled and cubed; 1 cup pumpkin, peeled and cubed; 1 teaspoon mustard oil; 1 teaspoon turmeric powder; 1 teaspoon panch phoron (Assamese five-spice mix); 2 cups water; 2 tablespoons khar (alkaline filtrate from sun-dried banana peels); salt to taste; 2 tablespoons fresh coriander leaves, chopped

Veg Vegan

Purely vegetarian khar — raw papaya or banana blossom cooked with black gram and filtered banana-ash alkaline water. The vegetarian version of this unique Assamese first course.

Cuisines

Assamese

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup	raw papaya, peeled and cubed
1 cup	bottle gourd, peeled and cubed
1 cup	pumpkin, peeled and cubed
1 teaspoon	mustard oil
1 teaspoon	turmeric powder
1 teaspoon	panch phoron (Assamese five-spice mix)
2 cups	water
2 tablespoons	khar (alkaline filtrate from sun-dried banana peels)
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Heat mustard oil in a pan over medium heat.
2 Add panch phoron and let it splutter.
3 Add the cubed papaya, bottle gourd, and pumpkin to the pan.
4 Stir in turmeric powder and salt to taste.
5 Cook the vegetables for about 5 minutes, stirring occasionally.
6 Add water and bring the mixture to a boil.
7 Reduce the heat to low, cover the pan, and let it simmer until the vegetables are tender, about 20 minutes.
8 Once the vegetables are cooked, add the khar and mix well.
9 Simmer for another 5 minutes to allow the flavors to meld.
10 Garnish with fresh coriander leaves before serving.

Tips

Khar is unique to Assamese cuisine and can be prepared at home by sun-drying banana peels and soaking them in water. It imparts a distinct flavor to the dish.