Khar

Ingredients

• •Raw papaya/vegetables
• •Alkaline ash-water

Steps

1. 1Prepare the alkaline ash-water by filtering water through dried banana peel or bamboo ash if you have access to it, or use a store-bought khar substitute, straining it until clear.
2. 2Peel and cut raw papaya or other chosen vegetables into medium chunks.
3. 3Heat a little oil in a pot and add a simple tempering of mustard seeds or a pinch of ginger and garlic, sautéing briefly until fragrant.
4. 4Add the chopped vegetables to the pot and stir to coat them in the oil.
5. 5Pour in the alkaline khar water along with a little plain water to help the vegetables cook through, and season with salt.
6. 6Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables turn very soft and slightly break down, which is characteristic of this dish.
7. 7Taste and adjust the seasoning, keeping in mind the khar water itself lends a distinctive earthy, mildly alkaline flavor that should remain noticeable but not overwhelming.
8. 8Serve warm as a traditional first course, often eaten before the rest of an Assamese meal.