Khar
An authentic vegetarian recipe from Assam, India
Cook Time
35 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
300g Taro stems (kosu)
150g Mustard greens (xaak)
80ml Khar filtrate (alkaline water from 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
250ml Water
12 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: burn dried banana peels (kola khar) until they turn to ash. Place the ash in a muslin cloth and filter water through it to collect the alkaline liquid. Set aside.
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Peel and cut the taro stems into 3 cm pieces. Wash the mustard greens and chop roughly.
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Heat mustard oil in a heavy-bottomed pan over medium-high heat until it smokes lightly, then reduce to medium.
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Add mustard seeds and dried red chillies. Let them splutter for 30 seconds.
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Add sliced onions and sauté for 3–4 minutes until softened and lightly golden.
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Add grated ginger and green chillies. Stir for 1 minute.
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Add the taro stems and turmeric powder. Toss to coat and cook for 2 minutes.
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Add water and a pinch of salt. Cover and cook on medium heat for 10 minutes until the taro is nearly tender.
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Add the mustard greens and stir to combine. Cook for another 3–4 minutes until the greens wilt.
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Reduce heat to low. Slowly pour in the khar filtrate and stir gently. The dish will take on a slightly slimy, alkaline quality — this is authentic and desirable.
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Simmer uncovered for 3–4 minutes. Adjust salt and serve hot as the first course with steamed rice.
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Chef's Tips
Khar is the first course of a traditional Assamese meal and is believed to cleanse the palate and aid digestion.
The alkaline khar filtrate is what defines this dish — it cannot be substituted with baking soda, which gives a different flavor profile.
Taro stems (kosu) are the most traditional base, but khar can also be made with raw papaya, mustard greens, or even fish.
The slightly slimy texture from the taro and khar is intentional and characteristic — do not try to cook it away.
About This Dish
Khar is a traditional vegetarian dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Khar is the first course of a traditional Assamese meal and is believed to cleanse the palate and aid digestion. - The alkaline khar filtrate is what defines this dish — it cannot be substituted with baking soda, which gives a different flavor profile. - Taro stems (kosu) are the most traditional base, but khar can also be made with raw papaya, mustard greens, or even fish. - The slightly slimy texture from the taro and khar is intentional and characteristic — do not try to cook it away.
Category
Vegetarian
Cook Time
35 mins
Servings
4 servings
Difficulty
Medium