Khatkhate Curry is a traditional Goan and Konkani mixed vegetable curry made with at least five seasonal vegetables, coconut, tamarind, jaggery, teppal, and mild spices. It has a sweet, tangy, and mildly spicy flavour. Here's my easy recipe that's perfect for festive meals or special occasions.
Every year, we have Satyanarayan Pooja in our apartment. All the ladies gather and cook together, and that’s where I learned the authentic way to make this Goan khatkhate recipe from my friend and neighbour, Reshma Sawant.
Love Goan Recipes? You might also like Goan Chicken Vindaloo, Recheado Fish Fry, and Goan Ambotik Curry.
Quick Look: Goan Khatkhate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 10
- Calories: ~203 kcal per serving (based on nutrition panel)
- Cook Method: Cook vegetables → add coconut masala → combine and cook
- Flavour Profile: Medium spicy, sweet and tangy
This Khatkhate Recipe Is So Good!
This is one of my all-time favourite Goan recipes. I love how it's sweet, tangy, and lightly spiced, and made without oil, onion, or garlic. It's perfect for festivals, Satyanarayan Pooja, Ganapati, or even weddings.
It's simple to make, wholesome, and brings authentic Goan flavour to your table. Give it a try, you'll love it as much as I do!
- Preeti Nayak
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Ingredients Notes
This Goan mixed vegetable curry needs simple ingredients and tastes amazing. No onion, no garlic is used in this recipe, just like our Mooga Ghati, Kashmiri Dum Aloo and Bharwa Bhindi.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Vegetables: We use fresh seasonal vegetables, at least 5 or more for this Goan Khatkhate recipe. You can pick any seasonal vegetables you like, but choose ones that hold their shape after cooking so your Khatkhate looks and tastes perfect.
- Teppal or Triphal: You can use black or green teppal. Both work beautifully in this Goan recipe. It is used mostly in Goan fish curry. Don't have teppal? No worries, you can make it without it by adding a simple tempering. Check the recipe notes for details.
- Tamarind: It adds a tangy taste to the curry. You can add Kokum directly to the curry if you don't have it. Or add lemon juice.
- Red Chilli Powder: I used regular red chilli powder, which gives a mild spice without turning the curry bright red. Avoid Kashmiri red chilli powder, as it will change the colour of the curry.
How to make Khatkhate
I like to pressure-cook the hard vegetables to save time. The soft ones, I cook separately in a pan so they don't get mushy. They cook quickly, so no need to pressure cook them with the hard veggies.
Step 1: Add the hard vegetables (green peas, suran, corn on the cob, beetroot, nab, carrot and potato) to a pressure cooker with ¼ teaspoon salt and enough water. Pressure cook the vegetables for 3 whistles, then set aside.
Step 2: Heat water in a pan, add ¼ teaspoon of salt, and cook the soft vegetables (raw banana, arbi, sweet potato, and pumpkin) on medium heat until they are soft.
Step 3: In a mixer, combine fresh coconut, dry red chillies, coriander seeds, tamarind, and a little water. Do not grind it to a fine paste. Your coconut masala is ready.
Step 4: Once the vegetables are cooked in the pan, add the pressure-cooked vegetables along with jaggery, ½ teaspoon of salt and coconut masala. Add a little water, stir to combine. Let it come to a boil.
Step 5: Add 6-7 lightly crushed teppal (Goan Sichuan pepper). Cook for 1-2 minutes.
Step 6: Turn off the heat, sprinkle fresh coriander leaves on top, and serve hot with steamed rice or soft puris.
Recipe Tips
- If you don't have teppal, you can add a quick tempering at the end. Heat 1 tablespoon of oil, add 1 teaspoon of mustard seeds, curry leaves, and a pinch of hing (asafoetida). Pour it over the curry.
- You can also add a little garam masala to the coconut masala while grinding for extra flavour.
- Cut the vegetables slightly bigger than usual so they hold their shape in the curry. Don't chop them like you do for regular curries.
Recipe FAQs
Khatkhate is a part of a festive Goan meal. It is usually served with puri, steamed rice, varan (dal), sukka bhaji (dry curry), bhaji (pakora/fritters), pickle, papad, and sol kadhi.
Yes, you can use any vegetables you like. Pick ones that keep their shape, like potatoes, carrots, pumpkin, arbi, yams, and sweet potatoes. Seasonal veggies like drumsticks, corn, and gourds can also be used. I usually avoid okra and brinjal since they get too soft or slimy.
Teppal (Triphal/Sichuan Pepper) is a Konkani spice, used mostly in Goa, Maharashtra and Karnataka. It has a lemony aroma and gives a tingling, numbing sensation on the tongue.
In Goan Saraswat cooking, teppal is added to vegetarian curries, stews, and fish curry for a flavour that no other spice can replace. It’s usually used whole, lightly crushed, or infused in water.
Yes, you can. It is made without teppal or triphal. You have to add tempering at the end with mustard seeds, curry leaves, and hing (asafoetida).
Recipe Card
Goan Khatkhate (Mixed Vegetable Stew)
Equipment
- 1 Pressure Cooker optional
- 1 Heavy bottom pan
Ingredients
- 1 cup Dried green peas Soaked overnight in water. Remove water and add
- 100 g Suran
- 1 Corn on cob
- 1 Beet root (small size) optional
- 1 Nab Ghat Gobi or Kohlrabi
- 1 Carrot
- 1 Potato
- 1 Raw banana
- 2-3 Arbi Taro root or Colocasia- 2-4 small size
- 1 Sweet potato
- 100 g Pumpkin
- 1.5 cups of coconut
- 1.5 tablespoon coriander seeds
- 1 tablespoon red chilli powder It's not spicy chilli powder
- ¼ teaspoon turmeric powder
- 4 black peppercorns
- a small piece of tamarind
- salt to taste
- 2 teaspoon jaggery add as per taste
- 6-7 lightly crushed teppal ot triphal sichuan pepper
- 2 tablespoon finely chopped coriander leaves optional
Instructions
- Pressure cook the hard vegetables. Add the vegetables to a pressure cooker with ¼ teaspoon salt and enough water. Cook for 3 whistles, then set aside.1 cup Dried green peas, 100 g Suran, 1 Corn on cob, 1 Beet root (small size), 1 Nab, 1 Carrot, 1 Potato
- Cook the soft vegetables separately. Heat some water in a pan, add ¼ teaspoon salt, and cook the soft vegetables on medium heat until they are soft and tender.1 Raw banana, 2-3 Arbi, 1 Sweet potato, 100 g Pumpkin
- Meanwhile, Let's prepare coconut masala. In a mixer, combine fresh coconut, dry red chilies, coriander seeds, tamarind, and a little water. Grind it coarsely you don't want a very fine paste.1.5 cups of coconut, 1.5 tablespoon coriander seeds, 1 tablespoon red chilli powder, ¼ teaspoon turmeric powder, 4 black peppercorns, a small piece of tamarind
- Once the vegetables are cooked in the pan, add the pressure-cooked vegetables along with jaggery and a pinch of salt. Stir gently to combine.salt to taste, 2 teaspoon jaggery
- Pour in the coconut masala with a little water. Stir to combine. Let it come to a boil.
- Add 6-7 lightly crushed teppal (Goan Sichuan pepper). Cook for 1-2 minutes so the flavors blend well. Remove from the heat, sprinkle fresh coriander leaves on top, and serve hot with steamed rice or soft puris.6-7 lightly crushed teppal ot triphal
Video
Notes
- Cook hard vegetables in a pressure cooker to cook faster. Cook soft ones in a pan so that they can hold their shape.
- If you don't have a pressure cooker, cook the vegetables in a pan. Start with the hard ones, and once they are half done, add the soft vegetables and cook them together.
- No teppal? Add a tempering of 1 teaspoon of mustard seeds, 1 sprig of curry leaves & a pinch of hing (asafoetida).
- You can add garam masala to the coconut masala for extra flavour.
- Cut veggies into bigger pieces so they can hold their shape in khatkhate curry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti Nayak
I have made this recipe countless times, and it never disappoints. The best part is its simplicity the flavors are simple, balanced, and always come together beautifully. It's one of those no-fail recipes you just can't go wrong with.