Khar Saag
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Khar Saag is a quintessential Assamese preparation that embodies the region's unique 'Khar' culinary philosophy. This dish involves cooking leafy greens—often mustard greens or local herbs—with 'Kola Khar', an alkaline liquid made from the ash of burnt banana peels. The result is a silky, tender, and deeply earthy dish that is both soothing and medicinal. It is traditionally served as one of the first courses in an Assamese meal, designed to cleanse the palate and prepare the digestive system. The absence of heavy spices allows the natural, raw flavor of the greens to shine with a magnifique professional-grade purity.
Ingredients
Cooking Instructions
Tips & Secrets
- Using 'Kola Khar' instead of baking soda is the absolute secret to achieving the traditional professional-grade flavor of Assamese Saag.
- Cooking the greens on a very low flame is mandatory specifically to allow the magnifique khar to break down the fibers completely.
- Adding a few pieces of mashed potato provides a professional-grade high-end magnifique body to the gravy found in traditional households.
Nutritional Information(Per 200g)
85 kcal
3g
5g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.