If you’re looking to explore the flavours of Assamese cuisine, Amitar Khar is a must-try dish. This traditional recipe, made with raw papaya and a blend of spices, is not only delicious but also packed with health benefits. Best served with steamed rice and dal, it’s a comforting and wholesome meal that’s easy to prepare at home.
To prepare the Assamese Amitar Khar recipe, start by gathering all the ingredients. Pound the panch phoran, which translates to ‘five spices,’ in a Mixer grinder. This traditional spice blend, commonly used in Eastern India and Bangladesh, consists of five key seeds, cumin, brown mustard, fenugreek, nigella, and fennel.
Start by lightly crushing the panch phoran using a mortar and pestle. This helps release the spices’ flavours, making the dish more aromatic. If you don’t have time to grind it, store-bought panch phoran works just fine.
Heat a kadai or deep frying pan over medium heat and add the cooking oil. Once the oil is hot, toss in the crushed panch phoran, dry red chilies, and bay leaf. Let the spices sizzle and release their aroma, creating a flavourful base for the dish.
Add the chopped raw papaya to the pan and stir well, ensuring the pieces are coated with the spices. Toss in the slit green chilies for a hint of heat. The raw papaya will absorb the flavours as it cooks.
Cover the pan with a lid and let the papaya cook on medium heat. Stir occasionally to prevent sticking, and add a tablespoon of water if needed to help the papaya soften. Cook until the papaya is tender and the water has evaporated.
Once the papaya is cooked, check the consistency. The dish should be slightly dry, but you can add a bit more water if you prefer it saucier. Season with salt and a pinch of turmeric for added flavor and colour.
Dish it up hot with steamed rice and dal for a comforting meal.
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Easy steps to make Assamese Amitar Khar Recipe
Start by preparing the panch phoran, a spice blend made from cumin, fennel, mustard, nigella, and fenugreek seeds. Lightly crush the seeds using a mortar and pestle or grind them in a mixer grinder for a smoother texture.
Heat 2 teaspoons of oil in a kadai or deep frying pan over medium heat. Add the crushed panch phoran, 2 dry red chilies, and a bay leaf. Let the spices sizzle and release their aroma.
Next, add 1 raw papaya, peeled and chopped into small cubes, along with 3 slit green chilies. Stir everything together so the papaya is coated in the spice mixture. Cover the pan and cook on medium heat, stirring occasionally. Add a tablespoon of water if necessary to prevent burning. Cook until the papaya softens and the water evaporates.
Once the papaya is tender, add salt to taste and a pinch of turmeric. Stir well and cook until the desired consistency is reached.
Serve the Assamese Amitar Khar with steamed rice and dal for a wholesome meal. For an authentic touch, pair it with Thekera Tenga, a tangy fish curry.
This dish combines the goodness of raw papaya with aromatic spices, creating a light yet flavourful start to any meal.
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