Hey there! Have you ever tried Khar, a delicious traditional Assamese dish with a unique flavor profile? It’s typically made using raw papaya and a special ingredient called “khar,” which is filtered water from sun-dried banana peels. Want to give it a shot? Here’s a recipe for you to try out:
Ingredients List:
- 1 medium-sized raw papaya
- 1 tablespoon of Khar (or sub with 1/2 teaspoon baking soda)
- 2-3 green chilies (slit)
- 1 teaspoon turmeric powder
- Salt to taste
- 2-3 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1-2 bay leaves
- 1 dry red chili
- Fresh coriander leaves for garnishing
Simple Instructions:
- Prepping the Papaya:
- Peel and cut the raw papaya into cubes.
- Wash it thoroughly and keep it aside.
- Cooking the Papaya:
- Boil the papaya with turmeric powder, salt, and enough water until tender.
- Drain the water once cooked.
- Preparing the Khar Mixture:
- For traditional Khar, use filtered banana peel water. Otherwise, mix baking soda in water as an alternative.
- Cooking with Khar:
- Heat mustard oil in a pan, adding mustard seeds, bay leaves, dry red chili, and green chilies.
- Add the cooked papaya and mix well.
- Adding the Khar:
- Pour in the Khar solution (or baking soda) and let it cook for a few minutes on low heat.
- Final Touches:
- Adjust salt to taste and garnish with coriander leaves.
- Serving Up:
- Enjoy hot with steamed rice as a part of your Assamese meal!
Quick Notes:
Khar is traditionally served at the beginning of an Assamese feast. Its distinctive taste comes from the alkaline banana peel water. If you can’t find sun-dried banana peels, baking soda works as a good substitute.
Have fun making and savoring your traditional Assamese Khar dish!
