Khatkhate is a mixed vegetable stew made in Goa and is a very popular vegetarian dish in the Goan cuisine. It is usually made during festivals and religious occasions as it is a recipe which does not use onion and garlic. It is a very healthy and nutritious recipe as it uses a mix of many different vegetables. It is also completely oil free!
In this recipe, different types of vegetables like pumpkin, colocasia root (known as mundli in Goa), raw banana, radish, carrot, bottle gourd, corn on cob, drumstick, ladyfinger, french beans, teasel gourd (called fagla in konkani), potato, yam (suran in konkani) are cooked together in a coconut based gravy. You can add any combination and proportion of these vegetables based on the availability. Usually pumpkin, drumsticks and colocasia are known to give the khatkhate a very good taste, so it is preferred to add them.
The total quantity of vegetables used in this recipe is 1 to 1 & 1/2 kg and it serves 10-12 people. You can reduce the quantities of the ingredients proportionately to make it for fewer people. If some of the vegetables are not available, you can just replace it with some other vegetables.
Here is the step by step recipe for khatkhate with pictures:
Serves: 10-12 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
Grated Coconut: 3 cups
Tamarind: Lemon sized
Kashmiri Chili: 1 big
Spicy Dried Red Chilies: 8-9
Tur Dal: 1 cup
Teasel Gourd: 1
Corn on Cob: 2 cut into pieces
Yam: 100 gms
Colocasia root:100 gms
Jackfruit Seeds: 15
Radish: 1 small
Carrot: 1 small
Pumpkin: 100 gms
Potato: 2 medium
Cucumber: 1 small
Ladyfinger: 6
Cauliflower: 100 gm
French Beans: 4-5
Bottle Gourd: 100 gms
Brinjal: 1 big
Raw Banana: 1
Drumstick: 2 cut into small pieces
Turmeric Powder: 2 tsp
Jaggery: 1/4 cup
Salt: to taste
Tefla Seeds/Tirphal: 2 tbsp
Method of Preparation:
- Peel and cut the vegetables (Teasel Gourd, Yam, Radish, Carrot, Cucumber, bottle gourd, raw banana, drumstick) into big pieces.
- Scrub the colocasia roots well to remove all the mud and wash well. If big, cut into 2 pieces else use whole.
- Cut the pumpkin, potato, cauliflower, brinjal, ladyfinger and french beans into big pieces.
- Pressure cook the corn on cob for 5 whistles till completely cooked.
- Pressure cook the colocasia root, yam and jackfruit seeds for 3 whistles.
- Pressure cook the tur dal till soft.
- Grind the coconut, tamarind, kashmiri red chili and spicy red chilies to smooth paste adding water as required.
- In a big kadai, put the radish, carrot and banana. Add a little water and let boil. Close lid and let cook for 2-3 minutes.
- Add beans, cucumber and teasel gourd to the same kadai and close lid and cook for 2-3 minutes.
- Add brinjal, pumpkin, cauliflower, drumstick, potato and bottle gourd. Close lid and cook for 5 minutes.
- Add pressure cooked vegetables and ladyfinger and mix well.
- Add jaggery, ground coconut mixture, dal, turmeric powder and salt and mix well.
- Take the tefla and lightly crush them and add to the stew.
- Close lid and let cook for 5 minutes.
- Taste and add more salt, jaggery, chili powder if required. Mix well.
Notes:
- The total quantity of vegetables taken should be 1 to 1 & 1/2 kg. If some of the vegetables are not available, you can just replace it with some other vegetables.
- The vegetables are added at different levels of cooking as different vegetables take different amount of time to get cooked. Some vegetables if cooked for too long get very soft and mushy which we do not want.
- This khatkhate recipe serves 10-12 people. You can reduce the quantities of the ingredients proportionately to make it for fewer people.
For the entire list of all Goan curries, you can click here: Goan Curries. Some of the vegetarian curry recipes which are very popular among our readers are mooga gathi (sprouted moong dal curry), Goan Bharli Vangi (Stuffed Baingan), Goan Raw Mango Curry(Amlechi Uddamethi).
Khatkhate is commonly made during the festival of Ganesh Chaturthi along with several other Goan specialities. For all the Ganesh Chaturthi Special recipes, you can click here: Ganesh Chaturthi Special.
Khatkhate (Goan Mixed Vegetable Stew)
- Grated Coconut: 3 cups
- Tamarind: Lemon sized
- Kashmiri Chili: 1 big
- Spicy Dried Red Chilies: 8-9
- Tur Dal: 1 cup
- Teasel Gourd: 1
- Corn on Cob: 2 cut into pieces
- Yam: 100 gms
- Colocasia root:100 gms
- Jackfruit Seeds: 15
- Radish: 1 small
- Carrot: 1 small
- Pumpkin: 100 gms
- Potato: 2 medium
- Cucumber: 1 small
- Ladyfinger: 6
- Cauliflower: 100 gm
- French Beans: 4-5
- Bottle Gourd: 100 gms
- Brinjal: 1 big
- Raw Banana: 1
- Drumstick: 2 cut into small pieces
- Turmeric Powder: 2 tsp
- Jaggery: ¼ cup
- Salt: to taste
- Tefla Seeds/Tirphal: 2 tbsp
- Peel and cut the vegetables (Teasel Gourd, Yam, Radish, Carrot, Cucumber, bottle gourd, raw banana, drumstick) into big pieces.
- Scrub the colocasia roots well to remove all the mud and wash well. If big, cut into 2 pieces else use whole.
- Cut the pumpkin, potato, cauliflower, brinjal, ladyfinger and french beans into big pieces.
- Pressure cook the corn on cob for 5 whistles till completely cooked.
- Pressure cook the colocasia root, yam and jackfruit seeds for 3 whistles.
- Pressure cook the tur dal till soft.
- Grind the coconut, tamarind, kashmiri red chili and spicy red chilies to smooth paste adding water as required.
- In a big kadai, put the radish, carrot and banana. Add a little water and let boil. Close lid and let cook for 2-3 minutes.
- Add beans, cucumber and teasel gourd to the same kadai and close lid and cook for 2-3 minutes.
- Add brinjal, pumpkin, cauliflower, drumstick, potato and bottle gourd. Close lid and cook for 5 minutes.
- Add pressure cooked vegetables and ladyfinger and mix well.
- Add jaggery, ground coconut mixture, dal, turmeric powder and salt and mix well.
- Take the tefla and lightly crush them and add to the stew.
- Close lid and let cook for 5 minutes.
- Taste and add more salt, jaggery, chili powder if required. Mix well.
The vegetables are added at different levels of cooking as different vegetables take different amount of time to get cooked. Some vegetables if cooked for too long get very soft and mushy which we do not want.
This khatkhate recipe serves 10-12 people. You can reduce the quantities of the ingredients proportionately to make it for fewer people.
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