Omita Khar

Name: Omita Khar
Total time: 30 min
Yield: 4 servings
Cuisine: Assamese
Ingredients: 400 g raw papaya, peeled and cut in small cubes; 2 tbsp kolakhar (banana-ash khar), or ¼ tsp baking soda; 2 tbsp masoor dal, soaked 30 minutes (optional); 4 garlic cloves, crushed; 2 green chillies, slit; ¼ tsp fenugreek seeds; 1 tbsp mustard oil; salt to taste

Raw papaya cooked with khar, the alkaline banana-ash water — the signature first course of every Assamese meal.

Ingredients

400 g raw papaya, peeled and cut in small cubes
2 tbsp kolakhar (banana-ash khar), or ¼ tsp baking soda
2 tbsp masoor dal, soaked 30 minutes (optional)
4 garlic cloves, crushed
2 green chillies, slit
¼ tsp fenugreek seeds
1 tbsp mustard oil
salt to taste

Method

Heat mustard oil, crackle the fenugreek seeds and add the crushed garlic. Fry till light golden.
Add the papaya, green chillies and soaked dal. Stir 2 minutes.
Pour in 1½ cups water and the khar. Add salt (less than usual — khar is salty).
Cover and cook on medium 15 minutes till the papaya is very soft.
Mash a few papaya pieces with the back of the spoon to thicken. Serve as the first course with rice.

Tip: Khar is always eaten first with a few morsels of rice — it settles the stomach for the meal ahead.