This is one of the tastiest of khar preparations and I am sure all true blue Asomias will back me up on that! Ideally, one would use the indigenous khar, a decoction prepared from the ashes of the Athiya banana tree, to impart its distinctive flavour to this dish. However, it may be substituted with baking soda with equally good results.
In a typical Assamese meal Khar is served as the first course, always with plain boiled white rice.
For first timers it might be a bit of an acquired taste in a pleasant sort of a way! It is light without any strong flavoured spices, easy on the palate and good for digestion too.
You can actually taste the vegetable you are cooking. So folks, be adventurous and go for it! Fish eaters can add fried fish during the last stages of cooking.
Omitaar khar ( Raw papaya khar)
Raw papaya 1 medium, peeled and cubed 4 – 5 cupfuls
Mustard oil 2 tsps
Fenugreek seeds ¾ tsp
Moong dhal (yellow lentil) ¼ cup
Green chillies 2 – 3 or to taste
Khar 2 Tbls if available
OR
Baking soda ½ tsp
Salt to taste
Hot water ½ cup
Ginger paste 1 Tbls
Garlic paste (opt) 1 ½ tsp
Coriander leaves ⅓ cup
Method
Heat the mustard oil to smoking point in a wok. Let it cool a bit before throwing in the fenugreek seeds. They will splutter for a bit before starting to turn black.
Add the chopped papaya, Moong dhal, green chillies, khar or baking soda and a little bit of salt. Stir to blend the ingredients well. Turn the heat down and cover the wok.
The vegetable will start releasing its juices before it turns into a pulpy mass due to the action of the khar. If you find it turning a bit dry before it is completely cooked you can add some hot water at this stage.
Fish eaters may add fried fish now. (In Assam
Cook until the vegetable is done. Add the ginger and garlic pastes and the coriander leaves, and check seasoning.
Remove from heat and serve with rice with a few drops of mustard oil for extra flavour.
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