Assamese Khar

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A traditional meal in Assam begins with a bowl of khar, a class of dishes named after the main ingredient, also called khar which is made by filtering water through the ashes of dried banana peels. Khar dishes can be made of pulpy vegetables such as gourds,papaya and cucumber, pulses ,greens etc
There are many versions of Khar and these are just a few.
Kol Posola Khar
Cooked Banana stem
Posola is a young edible banana plant.
To cook it,the outer layers are peeled off and the tender inner core
of the banana stem cut into small pieces and cooked in various styles.
1 cup of finely chopped banana stem
1 tbsp of ginger-garlic paste
salt and turmeric powder to taste
6-7 dried jackfruit seeds(optional)
1 tsp of plantain khar(kolakhar)OR
1/2 tsp soda bicarbonate
1 tbsp mustard oil
Wash and boil jack fruit seeds till slightly soft.
Meanwhile,oil palms of your hand and remove outer layers of the banana stem
and chop the tender inner part into small pieces.
Soak it in turmeric water for an hour.
Squeeze water out and discard the liquid.
Heat oil in a deep pan(wok) Add ginger-garlic paste .Fry a few seconds.
Add cooked jackfuit seeds and fry till it turns light brown.
Add the banana stem ,salt turmeric and soda Saute 1-2 mins.
Sprinkle a handful of water and cover with a lid. Cook over low heat till the banana stems are soft and all the water is absorbed.
Serve hot as a side dish with steamed rice.
Posola is a good source of iron and apparently aids weight loss!
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Papaya Khar

2 cups peeled,cubed green papaya
1 tsp of plantain khar(kolakhar)OR
1/2 tsp baking soda
1 tsp grated ginger
1/2 tsp mustard seeds
1 tsp mustard oil
1/2 cup water
salt to taste
1/2 cup gram lentils,washed (optional)
Heat the oil and add mustard seeds and ginger
Stir-fry for a minute.
Add the papaya cubes (and lentils)and stir well.
Add the khar or the baking soda and salt.
Add a little water and simmer it till the gravy is thick.
Garnish with some extra mustard oil (optional)
Serve with hot boiled rice.
Note:Green papaya can be replaced with white gourd or ash gourd
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Mustard Greens Khar
Lai Xaak aru Massor Khar
2 cups of chopped Mustard greens
4-5 tablespoon lentils
1/2 tsp turmeric
2 tbs each ginger and garlic pounded
Salt to taste
1 tsp of plantain khar(kolakhar)OR
1/2 tsp baking soda
2 tbsp Mustard oil

Heat 1 tsp mustard oil in a deep pan
Add ginger and garlic followed by the greens along with the soda,
Saute till water evaporates.Add the washed and soaked lentils.
Add hot water and bring to a boil and
simmer till very little water is left.
Note:Spinach can be used instead of Mustard greens

Photo :Assamese Spinach Khar

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