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.

Ingredients:

•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

To Garnish:

•Fresh Red Chilli - 1
•Mustard Oil - 1 tsp

Method:
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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