Cooking from Assam.
This type of khar is made from the edible part of the stem of a banana tree.
1 medium size posola (banana stem)
4 cloves garlic crushed
1 tsp. of grated ginger
2 green chillies
1 tbsp. of mustard or refined oil
1 tbsp. kola khar or pinch of sodium bicarbonate
Salt to taste
1/2 cup water
- Peel two or more sheathes one by one from the posola (banana stem) till you get to the tender part.
- Grate or chop the posola and soak it in salted water for 5 to10 minutes.
- Next crush the posola with your hand take it out of the water. It will be little fibrous.
- Heat the oil in a heavy pan and remove from fire when it starts smoking.
- When it cools slightly, add garlic, ginger and chillies and sauté for a while.
- Return the pan to the fire and add the posola.
- Add the kola khar. If you are using sodium bicarbonate mix little water to it and pour over the posola.
- Add salt to taste.
- Reduce the heat, sprinkle a handful of water over the
- Cover the posola and cook till done.
- Serve with steamed rice or even bread.