Omitar Khar (Raw Papaya Khar)

Cooking from Assam

The dish should ideally be cooked with kola khar. However, if you do not have kola khar you can use sodium bicarbonate.



250 gm. raw papaya
3 tsp. mustard oil or refine oil
2 tsp. kola khar or pinch of sodium bicarbonate
2 cloves of garlic crushed
2 green chillies
½ tsp. of pas phuron*
½ cup water
Salt to taste
1 tsp. mustard oil
1 tsp. grated or crushed ginger
1 tsp. chopped coriander leaves



  1. Peel and remove seeds from the papaya and wash well.
  2. Cut the papaya into small pieces.
  3. Heat oil in a pan.
  4. When it smokes, reduce the heat and add pas phuron* till it browns a little. Add chilli and crushed garlic. Saute for few seconds.
  5. Remove the chilli for garnishing. If you like spicy food you may keep one chilli for garnishing.
  6. Add the papaya pieces and fry for a minute.
  7. Add half cup of water, khar or sodium bicarbonate and salt to taste. Mix well.
  8. Bring the mixture to boil. Lower the heat and allow to simmer under cover, stirring occasionally.
  9. When papaya is cooked, remove from heat.
  10. Squeeze the juice of the ginger and 1 tsp of mustard oil and fold into the khar.
  11. Pour it out on a serving dish and garnish it with coriander leaves and the two fried chillies.

* Pas Phuron is a mix of 5 spices: fenugreek, mustard, saunf (fennel), jeera (cumin), kala jeera (black cumin).


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