Pumpkin & Beans Khar (Mylliem Khar)
Mylliem khar is a traditional dish from Meghalaya, a state in Northeast India, and is similar to the Assamese khar. It is made using khar, which is an alkaline ingredient made from burnt banana tree trunks, and various vegetables, meats, or fish.
Equipment
- 1 Frying Pan
Ingredients
- 1 cup pumpkin cut into cubes
- 1 cup string beans cut into 2-inch pieces
- 1 tbsp khar
- 2-3 green chilies slit
- 1 onion finely chopped
- 1/2 tsp turmeric powder
- Salt to taste
- Water as needed
- 1 tbsp mustard oil
Instructions
- In a bowl, mix the khar with 1/2 cup water and stir well until dissolved.
- Heat the mustard oil in a pan and add the chopped onion and green chilies. Saute until the onion turns translucent.
- Add the pumpkin and string beans to the pan and stir-fry for a few minutes.
- Add the khar solution, turmeric powder, salt, and enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the vegetables are cooked through and the curry has thickened.
- Serve hot with steamed rice.
Notes
Mylliem khar can also be made with fish or meat, but the cooking time and method will vary. Khar should be used sparingly, as it is a strong alkaline ingredient and can cause indigestion if consumed in large amounts.