(Last Updated on : 14/10/2015)
Tiyahor Khar is a dish which is probably unique to the state of Assam
. A traditional Assamese meal always begins with a Khar with some rice
. It is believed that Khar cleanses the stomach. 'Khar' is a significant aspect of Assamese cuisine
. Khar dishes can be made of pulpy vegetables
such as gourds, papaya and cucumber, pulses, greens etc. There are many versions of Khar. The specialty of this type of dish is its key ingredient 'Kola Khar', which is prepared by sun drying the peels of a banana tree
trunk, burning them to ashes and filtering water through them respectively. However, this 'Kola Khar' can also be replaced with sodium bi-carbonate or baking soda.
Cucumber - 2
Mustard Oil - 2 tbsp
Fenugreek Seeds - 1/2 tsp
Garlic Cloves - 5 to 6, finely chopped
Fresh Green Chillies - 2, finely chopped
Salt to taste
Sugar - 1/2 tsp
Sodium Bicarb - 1/4 tsp
Ginger Paste - 2 tsp
Fresh Red Chilli - 1
Mustard Oil - 1 tsp
1. Peel, wash and dice the cucumber.
2. In a wok heat oil and saute the fenugreek seeds.
3. Add garlic, ginger paste and green chillies and fry.
4. Add cucumber, salt and sugar according to taste and cook well.
5. Stir well for about half a minute.
6. Add Sodium bicarb and stir.
7. Cover and cook for 10-12 mins in a medium flame. Stir occasionally.
8. When done remove from fire.
9. Garnish with mustard oil and a red chilli.
10. Serve Tiyahor Khar with boiled rice.
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