Khaar
An authentic vegetarian recipe from Assam, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g Raw papaya (green, peeled and cubed)
60ml Khar (alkaline filtrate from dried banana peel ash)
30ml Mustard oil
100g Onion (sliced)
10g Ginger (grated)
2piece Green chillies (slit)
2g Turmeric powder
3g Mustard seeds
2piece Dried red chillies
4g Salt
200ml Water
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the khar filtrate if not using store-bought: burn dried banana peels until they become ash, then filter the ash through a cloth with water to collect the alkaline liquid (khar). Set aside.
Click to mark as complete
Peel and cube the raw papaya into 2 cm pieces. Rinse well.
Click to mark as complete
Heat mustard oil in a kadai over medium-high heat until it reaches smoking point, then reduce to medium.
Click to mark as complete
Add mustard seeds and dried red chillies. Let them splutter for 30 seconds.
Click to mark as complete
Add sliced onions and sauté for 3–4 minutes until translucent.
Click to mark as complete
Add grated ginger and green chillies. Stir for 1 minute.
Click to mark as complete
Add the raw papaya cubes and turmeric powder. Toss to coat.
Click to mark as complete
Add water and a pinch of salt. Cover and cook on medium heat for 10–12 minutes until the papaya is tender.
Click to mark as complete
Once the papaya is cooked, reduce heat to low and slowly pour in the khar filtrate. Stir gently.
Click to mark as complete
Simmer uncovered for 3–4 minutes. The khar will give the dish a distinctive alkaline, slightly soapy flavor that is characteristic of Assamese cuisine.
Click to mark as complete
Taste and adjust salt. Serve hot as the first course of an Assamese meal with steamed rice.
Click to mark as complete
Chef's Tips
Khar is always served as the first course in a traditional Assamese meal — it is believed to aid digestion and prepare the stomach for the meal ahead.
The alkaline khar filtrate is the defining ingredient; bottled khar is available in Assamese grocery stores if you cannot make it from scratch.
Do not add khar to a hot, vigorously boiling dish — reduce heat first to prevent the alkaline liquid from turning bitter.
Raw papaya is the most common base, but khar can also be made with mustard greens, fish, or lentils.
About This Dish
Khaar is a traditional vegetarian dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Khar is always served as the first course in a traditional Assamese meal — it is believed to aid digestion and prepare the stomach for the meal ahead. - The alkaline khar filtrate is the defining ingredient; bottled khar is available in Assamese grocery stores if you cannot make it from scratch. - Do not add khar to a hot, vigorously boiling dish — reduce heat first to prevent the alkaline liquid from turning bitter. - Raw papaya is the most common base, but khar can also be made with mustard greens, fish, or lentils.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium