Khar Vegetable Curry

Khar Vegetable Curry is a traditional Assamese dish that combines the unique flavor of alkaline ingredients with a medley of seasonal vegetables. This gluten-free curry is rich in nutrients and offers a delightful taste experience.

Ingredients

• Raw papaya - 200 grams, peeled and cubed
• Green beans - 100 grams, chopped
• Carrot - 100 grams, sliced
• Brinjal (eggplant) - 100 grams, cubed
• Potato - 100 grams, cubed
• Turmeric powder - 1 teaspoon
• Khar (alkaline ingredient made from the ashes of the alkaline plant) - 1 teaspoon
• Oil (mustard or vegetable) - 2 tablespoons
• Salt - to taste
• Water - 500 ml
• Fresh coriander leaves - for garnish

Steps

1. Heat the oil in a pan over medium heat.
2. Add the turmeric powder and sauté for a minute until fragrant.
3. Add the cubed raw papaya, potatoes, and carrots to the pan, stirring to coat them in the oil and turmeric.
4. Pour in 500 ml of water and bring to a boil.
5. Once boiling, reduce the heat to low and cover the pan, allowing the vegetables to simmer for about 10 minutes.
6. After 10 minutes, add the chopped green beans and brinjal, along with the salt and khar.
7. Stir gently and cover the pan again, cooking for an additional 10-15 minutes until all vegetables are tender.
8. Taste and adjust seasoning if necessary.
9. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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