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A traditional Assamese delicacy featuring raw papaya and tender banana stem cooked in an alkaline base. This unique dish has a subtle, earthy flavor and is a staple in Assamese homes, often served with rice.
Prepare Vegetables
Temper the Spices
Sauté Aromatics and Vegetables
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A traditional Assamese delicacy featuring raw papaya and tender banana stem cooked in an alkaline base. This unique dish has a subtle, earthy flavor and is a staple in Assamese homes, often served with rice.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 123.34 calories per serving with 1.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Khar
Finish and Serve
For a heartier version, add 1/4 cup of rinsed masoor dal (red lentils) along with the papaya and banana stem. You may need to add a little extra water.
You can make this dish with only papaya (Omita Khar) or add other vegetables like bottle gourd (lauki) or ash gourd.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for more heat.
If you prefer a thicker consistency, mix 1 teaspoon of rice flour with 2 tablespoons of water to make a slurry and add it in the last 2 minutes of cooking, stirring continuously.
Raw papaya contains the enzyme papain, which helps break down proteins and aids digestion. The high fiber content from both papaya and banana stem promotes regular bowel movements and supports a healthy gut.
Banana stem is an excellent source of dietary fiber, which helps in creating a feeling of fullness, aiding in weight management. Fiber also helps regulate blood sugar levels and lower cholesterol.
The key ingredient 'khar' (or its substitute, baking soda) is alkaline in nature. In traditional Assamese belief, it helps to cleanse the stomach and balance the body's pH levels.
This dish is prepared with minimal oil and is primarily vegetable-based, making it naturally low in calories and fat. It's an ideal choice for those on a weight management diet.
Khar is a unique Assamese food category prepared with a key ingredient, also called khar. It is an alkaline liquid traditionally made by filtering water through the ashes of sun-dried banana peels. It imparts a distinct, subtle, and earthy flavor. Baking soda is a common and convenient substitute used in modern kitchens.
Yes, it is very healthy. It's low in fat and calories, rich in dietary fiber from the banana stem, and packed with vitamins and enzymes like papain from the raw papaya, which aids digestion. It's a light and gut-friendly dish.
One serving of Omita aru Kaskol Khar contains approximately 120-150 calories, making it a light and nutritious option. The exact count can vary based on the amount of oil used.
Absolutely. If you omit the banana stem (kaskol), the dish is called 'Omita Khar' (Papaya Khar), which is another very popular and classic Assamese dish.
The most common reason for a bitter taste is using too much baking soda. It's a potent alkaline agent, and a little goes a long way. Stick to the recommended quantity or even start with a little less.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.