Introduction
Khar is a quintessential Assamese dish made with raw papaya and an alkaline ingredient called khar (traditionally made by filtering water through sun-dried banana peels). It is a palate cleanser and is served as the first course in Assamese meals.
- Ingredients:
- 1 small raw papaya (peeled and diced)
- 1 tablespoon khar water (or substitute with baking soda if unavailable)
- 2 tablespoons mustard oil
- 1 dry red chili
- 1 teaspoon panch phoron (five-spice mix)
- Salt to taste
Instructions:
- Heat mustard oil until it smokes, reduce the heat, and add panch phoron and dry red chili.
- Add diced papaya and sauté for a few minutes.
- Add khar water and enough plain water to cook the papaya.
- Cover and simmer until papaya is tender and most of the water evaporates.
Pro Tips:
- Mustard oil and khar are essential for authentic flavor.
Serving Suggestions:
- Serve hot with steamed rice.
Fun Fact:
- Khar is unique to Assamese cuisine and has no equivalent anywhere else in India!
Source: https://www.archanaskitchen.com/assamese-amitar-khar-recipe