Khar

Quick Info

• Prep: 15 mins
• Cook: 30 mins
• Servings: 4

Ingredient Substitutes

• Raw papaya ? Bottle gourd
• Mustard oil ? Vegetable oil

Ingredients

• 1 medium raw papaya, chopped
• 1/2 cup pulses (optional)
• 2 tbsp kola khar (alkaline water from banana peel ash)
• 1 tbsp mustard oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 green chili, slit
• 1/4 tsp turmeric powder
• Salt to taste
• 2 cups water

Instructions

1. Prepare kola khar by filtering water through burnt banana peel ash.
2. Heat mustard oil, saut' onion, garlic, ginger, and chili.
3. Add chopped raw papaya and turmeric, cook 2-3 mins.
4. Add pulses (optional), mix well.
5. Pour in kola khar water and simmer 20-25 mins until papaya is tender.
6. Adjust salt and serve hot.

Tips & Variations

Use unripe papaya for authentic texture | Do not skip kola khar - it gives the dish its character | Mustard oil enhances flavor | Cook slowly for best taste | Serve at the beginning of the meal

You will love it

Khar is a signature assamese dish that holds cultural and culinary importance. Made by filtering water through sun-dried banana peels (kola khar), it creates an alkaline base that gives the dish its unique flavor. Raw papaya, pulses, or even fish are cooked in this alkaline extract along with mustard oil and mild spices. Traditionally served at the beginning of a meal, Khar is considered cleansing and aids digestion, making it both symbolic and functional in assamese cuisine.

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