Assamese Khar

: Unique Culinary Experience

Wash and dice the assorted vegetables (pumpkin, beans, eggplant) into small pieces. Soak the gram and papaya and cook it in a pressure cooker.

Heat mustard oil in a pan over medium heat. Add minced ginger to the pan and sauté until aromatic. Add the  papaya and gram to the pan and sauté for a few minutes until they begin to soften.

Pour the kola (khar) into the pan and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the Khar simmer for about 20-25 minutes until the vegetables are tender and the flavors are well infused.

Garnish Khar with fresh coriander leaves for a burst of color and flavor.

Serve hot as a side dish with steamed rice for a traditional Assamese meal.