Assamese Khar Veg Curry

About This Recipe

Assamese cuisine is known for its simplicity, minimal spices, and natural flavors. Khar is a unique traditional Assamese preparation made using an alkaline extract derived from sun-dried banana peels. This vegetarian Khar curry is light, comforting, and deeply rooted in Assam’s food culture.This recipe is adapted in a home-friendly, vegetarian way suitable for EasyVeg readers.

Ingredients (Serves 2–3)

• Bottle gourd (lauki) – 1 cup (cubed)

• Raw papaya – ½ cup (cubed)

• Black lentils (whole urad, soaked) – 2 tbsp

• Khar water – 1 tbsp

• Mustard oil – 1 tbsp

• Bay leaf – 1

• Dried red chili – 1

• Turmeric powder – ¼ tsp

• Salt – as per taste

• Water – as required

Khar water substitute (home version):Mix ½ tsp baking soda in 3 tbsp water (used only for demonstration; traditional khar is preferred).

Cooking Method

1. Heat mustard oil in a deep pan until lightly smoky.

2. Add bay leaf and dried red chili; let them release aroma.

3. Add soaked black lentils and sauté for a minute.

4. Add chopped vegetables and turmeric. Stir gently.

5. Pour water, cover, and cook until vegetables are soft.

6. Add khar water and salt. Simmer for 2–3 minutes only.

7. Turn off heat immediately to preserve the khar flavor.

   
   

Serving Suggestion

Serve hot with steamed rice for a traditional Assamese vegetarian meal. Avoid reheating, as khar dishes taste best when freshly prepared.