Goan Khatkhate. With regional blurred boundaries on Indian cooking and commonly used spices across different cultures this vegetable stew is cooked among the Konkani community that is thriving in the west of India. 'Khatkhate' is a spiced vegetable stew/ gravy with lentils, coconut and spices. I fondly remember eating this at home in India. Goan Style Khatkhatem Recipe (Mixed Vegetable Gravy) is a divine vegetable stew made from a mix of seasonal vegetables.

Khatkhate is prepared using Toor Dal or Split Yellow Pigeon Peas and any seasonal vegetables (not leavy ones) cooked in coconut gravy. But the main key ingredient in this recipe is Triphala or Tephal, which is a small fruit having particular aroma which enhances the flavor of this beautiful khatkhate. Khatkhate is one of these dishes, made with twenty different vegetables. You can have Goan Khatkhate using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Goan Khatkhate

You need 150 gms of Tuvar Dal / Arhar Dal-.
It's 150 grams of Chana Dal / Bengal Gram Dal-150.
It's 2-3 tbsp of each of Assorted Vegetables (drumsticks, peas cauliflower, carrots,radish, pumpkin,potato, french beans) peeled and chopped/ cubed into 1/2 inch pieces.
It's 4-5 of berries of Tirphal / Timur / Sichuan Pepper.
It's 1/2 teaspoon of Pepper corns.
It's 1 teaspoon of Cumin Seeds.
Prepare 1 tablespoon of Coriander Seeds.
It's 8-10 of Curry Leaves.
It's 6-7 of Kashmiri Red Chillies.
You need 1 teaspoon of Turmeric Powder.
You need 1 inch of piece of Ginger.
Prepare 1/2 of a freshly gratedCoconut.
It's 1 tablespoon of Jaggery.
Prepare 1small ime sized of ball of Tamarind.
Prepare 4-5petals of Dried Kokum.
It's to taste of Salt.
It's 1 table spoon of Refined Oil / Gheee.
It's As required of Water.

The coastal state of Goa is known for its xit kodi (fish curry and rice). This meal, much celebrated and documented extensively, has been a staple diet for generations of Goans and will likely continue to be so. Khatkhate Goan Recipe is a mixed vegetable dish. It is an authentic and traditional dish of coastal regions of India, the Sindhudurg region, and Goa.

Goan Khatkhate instructions

Wash and soak both the dals for fifteen minutes. Pressure cook adding salt and half of the turmeric till soft..
Lightly steam all the veggies with a little water till they are cooked..
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..
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..
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..
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..
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..

Khatkhate recipe is a very tasty, pure vegetarian dish with no onion, no ginger, no garlic. It is a must in festivities, celebrations, and domestic functions. One among them is famous Goan Khatkhate or plural is Khatkhati. This is a simple and quick sweet, or you can say coconut candy, prepared by melting Jaggery (Panela) and adding in, fresh or dry shredded coconut, roasted sesame seeds and some crushed peanuts or cashew nuts. KHATKHATE is a very special vegetable preparation for goan hindu GSB (gaud saraswat brahmin) families.