Amita Khar of Assam (Papaya)
Here is a recipe for Khar, a traditional food of Assam. Khar is a unique dish made with a special ingredient called kharoli, which is made by filtering water through the ashes of dried banana peels. The dish is often served as a palate cleanser or digestive after a heavy meal.
Equipment
- 1 Large Pot
Ingredients
- 1 cup raw papaya peeled and chopped into small pieces
- 1 cup green peas
- 1 tablespoon mustard oil
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1-2 dry red chilies
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 cups water
- 1 tablespoon kharoli a traditional ingredient made from dried banana peels
For Kharoli
- 2 cups dried banana peels
- 2-3 cups water
Instructions
To make the kharoli
- Place the dried banana peels in a pot and add enough water to cover them. Boil the peels until they become soft, then mash them with your hands or a potato masher. Strain the liquid through a fine sieve or cheesecloth, discarding any solids. The filtered water is the kharoli.
To prepare Khar
- In a large pot, heat the mustard oil over medium heat. Add fenugreek seeds, cumin seeds, mustard seeds, and dry red chilies. Fry until the spices start to splutter.
- Add the chopped papaya, green peas, turmeric powder, and salt to the pot. Stir and cook for a few minutes.
- Add 2 cups of water to the pot and bring it to a boil. Lower the heat and let it simmer for about 10 minutes or until the papaya is soft.
- Add the kharoli to the pot and stir well. Cook for another 2-3 minutes and remove from heat.
- Serve the Khar hot with steamed rice.
Notes
Khar can also be made with other vegetables like spinach, taro root, or eggplant. The preparation process is the same, but the cooking time may vary.