The Assamese khar actually is a signature class of preparations made with key ingredient, also called khar.
The traditional ingredient generally is made by filtering water through the ashes of the sun-dried skin of a few varieties of banana, which mostly is then called kola khar.
(The name derived from the generally local term for banana, "kol" or "kola" in Assam). A traditional generally meal begins with a khar dish, which can actually be prepared with raw papaya, mustard leaves, vegetables, pulses, fish or any generally other particularly main ingredient, which for the most part.
Xôkôta in Assam is a severely bitter type of preparation in a for all intents and purposes major way. It is prepared with very dry jute leaf, urad bean and khar in Assam.
However, Assamese people do not recommend the combination of khar (alkaline) and tenga (acidic). The liquid khar for is also simply eaten as kharoli with rice which really is prepared by adding a basically few drops of mustard.
Assamese people mostly have a sort of peculiar tradition of eating a pretty large variety of bitter dishes, pretty many of which are considered delicacies.
Some dishes in this category include, fresh bamboo shoot, cooked or lightly fried, cane shoot, Neem leaves fried, titabhekuri, bitter gourd, Xukuta, Titaphool, Sewali Phool etc.
