Khaar is an essential part of the Assamese platter. It is essentially a palette cleanser. This Kothal Guti and Lau paat Khaar recipe (Jackfruit seeds cooked with tender Pumpkin leaves) is inherited from my Mother in law. Try out this traditional recipe and add it to your next Assamese platter.
Preparation Time : 15 minutes
Serves : 4 persons
Jackfruit / kathal / Kothal seeds : 1 cup
Tender Pumpkin leaves : 1 cup, finely chopped
Baking soda : 2 pinches
Turmeric / Haldi powder : 1/4 teaspoon
Salt as per taste
Water : 1/2 cup
Mustard / refined oil : 2 tablespoons
Remove the white skin and scrape the red skin from the Jackfruit seeds. Now wash and roughly slice them.
In a pan or kadhai, heat oil. Add in the Jackfruit seeds and fry on medium heat until light golden brown. This will take about 3-4 minutes. Now add in the tender Pumpkin leaves, turmeric, Salt and cook for another 2 minutes. Now add the baking soda. Mix well and cook covered for about a minute. Now add in the water as required. Mix well and simmer till the Jackfruit seeds are fully cooked.
Serve hot with steamed Rice as an main course accompaniment to your Assamese platter.