What’s a festival without good food, right? And in a country of foodies, it’s a blasphemy to not celebrate one without a fine buffet, be it at home or otherwise. Traditional dishes are the most desired on such occasions and Bihu is no different.
Here’s a dish that’s deemed as an essential part of an Assamese household and a meal without it during Bihu and special occasions is considered incomplete. Would you like to try some at home?
Shabnam Borah, owner of Shabnam’s Kitchen tells us how to prepare the best khar ever.
Rai herbs finely chopped — 1/2 kg
Arbi chopped — 100g
Rice paste — 20gm
Mustard paste — 20g
Ginger – garlic paste — 5g
Garlic — 10 cloves
Green chilli — 2 pieces
Khar — 1/2 cup (alkaline)
Salt — To taste
Mustard Oil — To cook
*Fry the garlic in oil till it turns light brown. Add the chopped Rai herbs, chilli and ginger-garlic paste and stir.
*Let the water dry out. Add Khar (alkaline), salt and boiled chopped Arbi. Stir well.
*Add rice paste and mustard paste.
*Add water as desired for gravy.
*Before turning off the flame, add some raw mustard oil for a pungent flavour.
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