Goan Khatkhate (Mixed Vegetable Stew)
Khatkhate is a traditional Goan mixed vegetable stew. No onion, no garlic, no oil is used to make it, but it tastes delicious. Perfect for a quick festive meal or special occasion. Here's an easy recipe with step by step photos and a quick recipe video.
Servings: 10
Calories: 203kcal
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.
- My recipe does not include toor dal, but in some places a small quantity of toor dal is added to khatkhate. You can add it if you like.
Nutrition
Calories: 203kcal | Carbohydrates: 35g | Protein: 7g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 692mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3416IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg