Kol Posolar Khar

1. 1
   prep · ~10 min

   Prepare the banana stem.

   1.Peel the outer layers of the banana stem until you reach the tender white inner core.

   2.Slice the core into thin rounds, removing any fibrous threads as you go.

   3.Finely chop the rounds and immediately soak in water to prevent discoloration.

   TIPRub a little mustard oil on your palms while chopping to prevent the sticky sap from staining your hands.
2. 2
   prep · ~5 min

   Peel and cube the raw papaya.

   1.Peel the raw papaya and cut it in half lengthwise.

   2.Scoop out any soft, undeveloped seeds with a spoon.

   3.Cut the papaya into small, even-sized cubes about 1-inch thick.
3. 3
   boil · ~15 min

   Boil the vegetables with khar.

   1.Drain the chopped banana stem and add it to a pan along with the cubed raw papaya.

   2.Pour in 3 cups of water and bring to a rolling boil over medium-high heat.

   3.Add 2 tablespoons of khar water and let everything boil until the vegetables are tender but not mushy, about 12-15 minutes.

   4.Drain off most of the remaining water, reserving a little moisture in the pan.

   TIPDon't overcook — the banana stem should stay slightly firm. Mushy khar loses its delicate character.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a small pan or kadhai until it reaches its smoking point and the raw smell disappears.

   2.Add the bay leaf and let it sizzle for 10 seconds.

   3.Add the grated ginger and sauté until fragrant, about 30 seconds.

   4.Add the slit green chilies and toss for just a few seconds.

   TIPMustard oil must be heated to smoking point to mellow its pungency. The aroma changes from sharp to nutty when it's ready.
5. 5
   mix · ~3 min

   Combine the tempering with the boiled vegetables.

   1.Pour the entire tempering over the boiled banana stem and papaya.

   2.Add a pinch of salt and a pinch of sugar.

   3.Stir gently to coat everything without breaking up the vegetables.

   4.Let it simmer together on low heat for 2-3 minutes so the flavors meld.
6. 6
   serve · ~5 min

   Rest briefly and serve hot.

   Let the khar rest off the heat for 5 minutes. The flavors settle and the light alkaline note becomes more rounded. Serve warm with steamed rice.

   TIPKol Posolar Khar is traditionally served at the start of an Assamese meal. Its mild, clean taste prepares the palate for richer dishes to follow.

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