PAPAYA KHAR (PAPAYA ALKALINE)

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~By Jasingfa Gogoi

Khar (alkali) is synonymous with Assamese cuisine. Originally, it is an exotic liquid strained from sun-dried banana skin and cooked with a seasonal vegetable like papaya (omita), water gourd (panilau) or mustard greens (laihaak). Enjoyed as a starter, one of the most popular and easy-to-cook khar dishes is prepared with papaya. The dish has health benefits and is considerably beneficial for digestion.

Ingredients:

  • A small raw papaya (cut into medium sized chunks)
  • Ginger , garlic , chilli and onion 
  • Khar (alkaline) as per the quantity of papaya (two table spoon)
  • Salt to taste
  • Chopped coriander leaves
  • One table spoon mustard oil

Method:

The cooking method may vary from person to person; here’s my recipe for this simple yet delicious Assamese dish.

Heat the mustard oil in a frying pan. Then add diced onion, ginger and garlic paste and diced chilli or as whole in the oil and stir them for a while , then add papaya, salt and cook for sometime. Now add the Khar, cook them for sometime and then add hot water. Cover with a lid and heat the vegetables further. When they become soft, sprinkle them with coriander leaves. Your papaya khar dish is ready to serve.

 (Optional: you may also add red chilli (lalmirch) powder if you wish.)

Tip: Turmeric powder shouldn’t be used here since it gives a reddish color to the preparation.

Best served when it is cooled, serve with rice.

 Do give it a try and let me know in the comment section; don’t miss to try this super delicious and super healthy authentic dish from Assam, Northeast.

Source- khorisa.blogspot.com

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