Recipe: Perfect Goan Khatkhate

Recipe: Perfect Goan Khatkhate Delicious, fresh and tasty.

Goan Khatkhate. Goan Khatkhate Spiced Vegetable curry with lentils, coconut and kokum. Goan Style Khatkhatem Recipe (Mixed Vegetable Gravy) is a divine vegetable stew made from a mix of seasonal vegetables. The dish mainly prepared in Hindu household.

KHATKHATE / GOAN MIX VEGETABLE STEW.

Serve Goan Khatkhate with rice and pickle; Source/Adopted from: Maunika Gowardhan.

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You can cook Goan Khatkhate using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Goan Khatkhate

1. Prepare of Tuvar Dal / Arhar Dal-.

2. It’s of Chana Dal / Bengal Gram Dal-150.

3. Prepare of each of Assorted Vegetables (drumsticks, peas cauliflower, carrots,radish, pumpkin,potato, french beans) peeled and chopped/ cubed into 1/2 inch pieces.

4. You need of berries of Tirphal / Timur / Sichuan Pepper.

5. You need of Pepper corns.

6. You need of Cumin Seeds.

7. You need of Coriander Seeds.

8. Prepare of Curry Leaves.

9. You need of Kashmiri Red Chillies.

10. You need of Turmeric Powder.

11. Prepare of piece of Ginger.

12. Prepare of a freshly gratedCoconut.

13. It’s of Jaggery.

14. You need of ball of Tamarind.

15. Prepare of Dried Kokum.

16. It’s of Salt.

17. Prepare of Refined Oil / Gheee.

18. You need of Water.

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The dish, Goan Khatkhate - comes from one of Goa's unexplored cuisines.

This vegetable dish from the Goud Saraswat kitchens of the beach state is beautifully nuanced.

Still a secret of many home kitchens, this dish packs a coconut flavoured punch - and is entirely vegan, of course.

Goan Khatkhate instructions

1. Wash and soak both the dals for fifteen minutes. Pressure cook adding salt and half of the turmeric till soft..

2. Lightly steam all the veggies with a little water till they are cooked..

3. Grind together the coriander seeds, tirphal, peppercorns, tamarind, dry red chillies, ginger, turmeric and coconut, adding a little water to make a smooth paste. Set aside the ready coconut-masala paste..

4. Now mash the cooked dals lightly with a spoon or a mathna / churner adding a little more water to make a runny consistency. Add the kokum, mix in. Add the jaggery and the cooked vegetables and mix in. PS- You might wonder why tamarind and kokum (both of which are souring agents) are used together in this recipe, well the tamarind imparts the tang to the curry and the kokum provides the reddish dark hue and a touch of extra sourness too which is balances the sweet flavours of the jaggery..

5. Heat ghee in a small pan, add the cumin seeds, allow them to crackle and then add the curry leaves. Mix in the ground coconut-masala paste and saute for 2-3 minutes..

6. Add this to the dal-vegetable mix in the cooker. Adjust the salt seasoning and the consistency of the curry by adding more water if necessary. Put the cooker back on heat without fixing the lid. Gently simmer for 2-3 minutes, stirring in between..

7. Take off heat. Serve topped with grated fresh coconut and chopped fresh coriander. Goes best with plain boiled rice with a dollop of ghee on top or hot polis / chapatis..

Tiff is a brilliantly talented London based vegan.

KHATKHATE is a very special vegetable preparation for goan hindu GSB(gaud saraswat brahmin ) families.

This dish is usually prepared for weddings,pujas and during many other festivals.

It has lots and lots of vegetables and hence its always made in a large quantity and shared with others.

It becomes a one dish meal and can be eaten on its own.