This simple, popular recipe utilizes the unique flavor and digestive properties of khar. 

Ingredients:

• 1 medium raw papaya, peeled and cubed
• 2 tbsp mustard oil
• 1 tsp panch phoron (five-spice mix)
• 2 green chillies, slit
• 1 dry red chilli (optional)
• 1 bay leaf (optional)
• Salt to taste
• ½ cup homemade kola khar (or a substitute of half tsp baking soda mixed in warm water)
• Water as needed 

Instructions:

1. Heat the oil: In a pan, heat the mustard oil until it reaches a light smoking point.
2. Temper the spices: Add the panch phoron, bay leaf, and chillies. Sauté until they are fragrant.
3. Cook the papaya: Add the cubed papaya and cook for 3-4 minutes, stirring well.
4. Add the khar and simmer: Pour in the kola khar solution and some additional water. Add salt to taste.
5. Finish cooking: Cover the pan and simmer until the papaya softens completely and the liquid thickens slightly.
6. Serve: The dish is traditionally served hot as the first course with plain steamed rice, as it is believed to cleanse the stomach. 

Khar dishes typically use minimal spices, allowing the unique, earthy flavor of the alkaline extract to dominate. You can explore other variations using ingredients like banana stem pith (posola), different gourds, spinach, or black lentils.