Khar is an alkali prepared from sun dried skin of some varieties of banana. It is prepared by filtering the water from the burn ashes of the skin of the banana. Therefore it is also called kolkhar (kol means banana). It is preserved in bottles and can be used for months. It sounds bizarre but Assamese people are using khar as a cooking ingredient since time immemorial when salt was not discovered. It is believed that khar cleanses the stomach. A traditional Assamese meal begin with khar recipe. A khar recipe can be prepared with raw papaya, bottle gourd, dry Jasmin flower, doron bon xaak, fish head etc. In a khar recipe khar is the key ingredient. One or two tablespoons is enough to prepare khar recipe. Khar can also be consumed as raw by just adding chopped garlic, few drops of mustard oil and salt. • Doron Bon Khar • Papaya Khar Khar Recipe of making khar from banana peels : Ingredients : • Dry peels of 2 banana • 2 cups of water. Method : Khar is g
Assamese cuisines and recipes