vegetarian_main
Khar
Signature Assamese alkaline dish essential for true regional breadth and therefore rewritten with a clearer process.
Duration
45 min
Servings
4
Difficulty
Beginner
Category
vegetarian_main
Ingredients (8)
- raw green papaya, peeled and cut into 2 cm cubes
- mustard oil
- ginger, grated
- green chilies, slit
- salt
- water
- kola khar liquid
- fresh lime juice, optional
Preparation (4)
1
Step 1
Heat mustard oil in a pot over medium heat until just aromatic. Add grated ginger and slit chilies and cook 20 seconds.
Step 1['pot']cookrequired
2
Step 2
Add papaya cubes, salt, and water. Cover and simmer 15 to 18 minutes until the papaya is tender but not collapsing.
16 minsimmerBowlsimmerrequired
3
Step 3
Lower the heat completely. Stir in the kola khar liquid and cook only 2 to 3 minutes more at a very gentle simmer.
2 minsimmerBowlsimmerrequired
4
Step 4
Taste. If the dish feels too alkaline, add a few drops of lime juice to rebalance. Serve hot with plain rice.
Step 4Bowlcookrequired