Authentic Assamese Khar Recipe: A Traditional Delicacy from Northeast India

Ingredients

500 grams of banana stem
1 tablespoon of baking soda
2 tablespoons of mustard oil
1 teaspoon of panch phoron (Bengali five spice blend)
2 dry red chillies
2 green chillies, slit
1 teaspoon of turmeric powder
Salt to taste
1 tablespoon of grated fresh ginger
2 tablespoons of mustard paste
1 teaspoon of sugar
500 milliliters of water
Freshly chopped coriander leaves for garnish

Steps and instructions

Peel the outer layers of the banana stem and finely chop the inner core. Soak the chopped pieces in water mixed with a tablespoon of baking soda for 10 minutes. This will prevent the stem from turning black.
Heat the mustard oil in a pan over medium heat. Once the oil is hot, add the panch phoron and dry red chillies. Sauté for a few seconds until you smell the aroma of the spices.
Add the slit green chillies, turmeric powder, and salt to the pan. Stir well to mix the spices.
Drain the water from the banana stem and add it to the pan. Stir well to mix with the spices. Cover the pan and let it cook for about 10-15 minutes, or until the banana stem is cooked and tender.
Next, add the grated ginger, mustard paste, and sugar to the pan. Stir well and cook for another 2-3 minutes. If needed, add a little water to adjust the consistency of the dish.
Finally, add the water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves before serving. Your Khar is ready to be served.

Tools for making

Cutting board - Used for chopping and preparing the banana stem.
Knife - Essential for cutting the banana stem and other ingredients.
Pan - Used for cooking and sautéing the ingredients.
Spatula - Helps in stirring and mixing the ingredients in the pan.
Measuring spoons - Used to accurately measure the quantities of spices and other ingredients.
Grater - Needed to grate fresh ginger for the recipe.
Bowls - Used for soaking the banana stem and for storing ingredients.
Whisk - Helps in making a smooth mustard paste.
Stove - Required for cooking the dish over heat.
Serving bowls - Used for serving the prepared Khar.

Recipe variations

Instead of mustard oil, you can use any other cooking oil of your choice, such as vegetable oil or sunflower oil.
For a spicier version, you can increase the amount of green chillies or add some red chilli powder to the dish.
If you don't have panch phoron, you can use a combination of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella seeds as a substitute.
To make it vegetarian or vegan, you can skip the mustard paste and replace it with yogurt or coconut milk for a creamy texture.
For added flavor, you can include some curry leaves or bay leaves while sautéing the spices.
If you prefer a tangy taste, you can squeeze some lemon juice or add tamarind pulp to the dish.
You can experiment with additional vegetables such as potatoes, carrots, or peas to make it more wholesome.
For a non-traditional twist, you can add some cooked shrimp, fish, or chicken to the dish.

Recipe overview

This recipe will guide you through the steps to make Khar, a traditional and flavorful dish from Assam, India. The key to this dish is the banana stem, which adds an authentic and unique taste. The dish is spiced with a blend of aromatic ingredients like panch phoron, a Bengali five-spice blend, fresh ginger, and mustard paste, giving it a delightful depth of flavor. The process involves stir-frying the spices in mustard oil, then adding the banana stem and simmering it until tender. By the end of this recipe, you'll have a delicious and comforting dish that not only brings a piece of Assam to your table but also a dish that's nutritious and full of flavors. Take your time and enjoy the process, the result is well worth it!

Common questions

Can I substitute banana stem with something else? No, banana stem is the key ingredient in this recipe and it cannot be easily substituted. It has a unique texture and taste that gives Khar its distinct flavor.
Where can I find banana stem? Banana stem can be found in specialty grocery stores or in Asian markets. Look for fresh and firm banana stems that are free from blemishes.
Can I make mustard paste at home? Yes, you can make mustard paste at home. Soak mustard seeds in water for a few hours, then grind them with a little water to form a smooth paste. Alternatively, you can also use store-bought mustard paste.
What is panch phoron? Panch phoron is a Bengali five spice blend that typically consists of equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. It adds a unique flavor to the dish.
Can I adjust the spice level? Yes, you can adjust the spice level according to your preference. If you prefer a milder taste, you can reduce the amount of green chillies or omit the red chillies.
How should I serve Khar? Khar is traditionally served with steamed rice. It can be enjoyed as a main dish or as a side dish with other Bengali delicacies.

Serving dishes and utensils

Cutting board - A sturdy cutting board to chop the banana stem.
Knife - A sharp knife for peeling and chopping the banana stem.
Pan - A medium-sized pan for cooking the Khar.
Stirring spoon - A spoon or spatula for stirring the ingredients while cooking.
Grater - A grater to grate the fresh ginger.
Measuring spoons - Measuring spoons to accurately measure the spices and sugar.
Water jug - A jug to hold water while adding it to the dish.
Garnishing bowl - A small bowl to hold freshly chopped coriander leaves for garnishing.

Origin stories

Khar is a quintessential delicacy from the North-Eastern state of Assam, India, known for its unique flavors and health benefits. Its name stems from the Assamese word for 'alkaline', and it typically serves as the starter dish in a traditional Assamese thali. The dish is made with a key ingredient, the stem of the banana tree, which is not only nutritious but also resourceful, reflecting the sustainability-focused lifestyle of the locals. Unique to this region, the banana stem is believed to aid digestion and is known to be a rich source of fiber. The process of preparing Khar involves using dried banana peels, burnt into ashes, and then filtered through water to achieve the alkaline flavor. The fascinating tradition of Khar marks the resourcefulness and inventiveness of Assamese cuisine, turning otherwise waste materials into an extraordinary culinary experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.