Assamese Amitar Khar Recipe

Name: Assamese Amitar Khar Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3
Cuisine: Assamese
Ingredients: 1 null Raw papaya de skinned & chopped into small cubes; 2 tablespoon Mustard oil; 3 null Green Chillies slit into halves; 1 null Bay leaf (tej patta); 2 null Dry Red Chillies; 1/2 teaspoon Panch Phoran Masala; null Salt to taste; 2 teaspoons Oil; 1/4 teaspoon Fennel seeds (Saunf); 1/4 teaspoon Cumin seeds (Jeera); 1/4 teaspoon Kalonji (Onion Nigella Seeds); 1/4 teaspoon Mustard seeds (Rai/ Kadugu); 1/4 teaspoon Methi Seeds (Fenugreek Seeds)

Karthika Gopalakrishnan

February 15, 2017

6279 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:2-3 Servings

Meal:Side Dish

Cuisine:Assamese

Amitar Khar is a traditional Assamese dish and their meals always begin with khar. The dish is prepared with unripe papayas cooked with chillies and panch phoran. It is considered that khar cleanses the stomach and hence, Assamese has a tradition of consuming khar initially during their meal. The unripe papayas blended well with the mild spices tastes really awesome when served with hot rice and dal. Prepare Assamese Amitar Khar Recipe and serve with hot steamed rice and Thekera Tenga Recipe.

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Ingredients

For Panch Phoran Whole Spices

1 Raw papaya, de skinned & chopped into small cubes

2 tablespoon Mustard oil

3 Green Chillies, slit into halves

1 Bay leaf (tej patta)

2 Dry Red Chillies

1/2 teaspoon Panch Phoran Masala

Salt, to taste

2 teaspoons Oil

1/4 teaspoon Fennel seeds (Saunf)

1/4 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Kalonji (Onion Nigella Seeds)

1/4 teaspoon Mustard seeds (Rai/ Kadugu)

1/4 teaspoon Methi Seeds (Fenugreek Seeds)

Instructions for Assamese Amitar Khar Recipe

To prepare Assamese Amitar Khar Recipe, get ready with all the ingredients. Pound the panch phoran in a mortar and pestle such that it becomes easy to diffuse the flavours in to the recipe.

Heat a kadai with cooking oil. Once the oil is hot, add panch phoran pounded spices, bay leaf, and dry red chilli. Let the seeds splutter.

Once it splutters, add raw papaya, green chillies.

Mix them well and cook with the lid covered until the papaya pieces are softened and cooked well. Stir often to avoid being burnt at the bottom. (You can add a tablespoon of water to prevent this)

Cook until the water evaporates completely from the papaya.

Serve Assamese Amitar Khar Recipe with steamed rice and Thekera Tenga Recipe.