This is how khar (a bio-antacid)is made in my house.To make this BHEEM-KOL(a heavily seeded variety of banana)is used.Khar is an indispensable item in an Assamese household.......its a handy antacid and is also helpful in soothing a sore throat.Its a must have in every Assamese house.
Displayed here is Bheem kol ...you can see it is heavily seeded....this banana is known to have beneficial properties ,for ages it is considered as an option for first baby food(seeds are removed and mixed with rice flour).We sun dried the banana peel . 
Once fully dried we burn the peels in an iron vessel.........the ashes which remain is collected. 
A muslin cloth is used to drain the extract,traditionally , a coconut shell is used to strain the same.Plain drinking water is poured over it and in an hour or so you get this clear liquid which is stored at room temperature for months. 
It is of a very strong strength so very little quantity is used at a time(1 tbs approx).A dish is made using this ....a raw papaya or cucumber or bottle gourd is cut in small pieces to which salt and desired khaar is added ...cooked in medium heat..very often small fishes are added to it too. I am only focusing the folk medicine culture in our food habits .If somebody is interested an expert advice is suggested.
Displayed here is Bheem kol ...you can see it is heavily seeded....this banana is known to have beneficial properties ,for ages it is considered as an option for first baby food(seeds are removed and mixed with rice flour).We sun dried the banana peel . 
Once fully dried we burn the peels in an iron vessel.........the ashes which remain is collected. 
A muslin cloth is used to drain the extract,traditionally , a coconut shell is used to strain the same.Plain drinking water is poured over it and in an hour or so you get this clear liquid which is stored at room temperature for months. 
It is of a very strong strength so very little quantity is used at a time(1 tbs approx).A dish is made using this ....a raw papaya or cucumber or bottle gourd is cut in small pieces to which salt and desired khaar is added ...cooked in medium heat..very often small fishes are added to it too. I am only focusing the folk medicine culture in our food habits .If somebody is interested an expert advice is suggested.
