Khar

Prepare the khar filtrate: burn dried banana peels (kola khar) until they turn to ash. Place the ash in a muslin cloth and filter water through it to collect the alkaline liquid. Set aside.

Peel and cut the taro stems into 3 cm pieces. Wash the mustard greens and chop roughly.

Heat mustard oil in a heavy-bottomed pan over medium-high heat until it smokes lightly, then reduce to medium.

Add mustard seeds and dried red chillies. Let them splutter for 30 seconds.

Add sliced onions and sauté for 3–4 minutes until softened and lightly golden.

Add grated ginger and green chillies. Stir for 1 minute.

Add the taro stems and turmeric powder. Toss to coat and cook for 2 minutes.

Add water and a pinch of salt. Cover and cook on medium heat for 10 minutes until the taro is nearly tender.

Add the mustard greens and stir to combine. Cook for another 3–4 minutes until the greens wilt.

Reduce heat to low. Slowly pour in the khar filtrate and stir gently. The dish will take on a slightly slimy, alkaline quality — this is authentic and desirable.

Simmer uncovered for 3–4 minutes. Adjust salt and serve hot as the first course with steamed rice.