Khatkhate Recipe Goan Style l Goan Mixed Vegetables stew l खतखते l

Khatkhate Recipe Goan Style l Goan Mixed Vegetables stew l खतखते l @GoanSpiceHouse

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Khatkhate is a mixed vegetable stew made in Goa. It is also pronounced as Khatkhatem and is a popular dish in Goa. It is made during all festivals and religious occasions. A festival or an occasion would be incomplete without khatkhatem. This stew is very nutritious as it is made with different vegetables.

INGREDIENTS:

Overnight soaked white peas (vatana) – 1 cup
Salt as per taste
Water as required
Crushed Triphala– 7 to 8
Kokum -6
Jaggery – 1 tsp
Chopped fresh coriander

Vegetables:
Chopped Suran – 100gm
Chopped carrot – 1
Chopped Beans – 1 small cup
Chopped Cluster beans – 1 small cup
Chopped lady finger – 2
Drumstick – 1(peel & cut around 2 inches)
Chopped Ridge gourd – 1 small cup
Chopped Ivy gourd / tendli – 1 small cup
Whole corn – 4 pieces
Chopped raw banana – ½
Chopped brinjal – 2 small sizes
Chopped potato – 1medium size
Chopped pumpkin – 7 pieces (100gm)
Cauliflower florets

For coconut paste
Freshly grated coconut – 1 small size
Dry coriander seeds – ½ tsp
Kashmiri dry chillies – 3
Dry chillies – 5
Tamarind – 1 small size
Turmeric powder – 1 tsp.
Oil -1 tsp.
Water as required

For Tadka:
Oil -2 tsp
Hing – 1 tsp
Curry leave
Mustard seeds – 1tsp.


METHOD/PREPARATION

Step 1: Note: Add whatever vegetable is available at your home
Cut Suran/yam into pieces, and rub dry kokum to Suran just to avoid itching. Keep it aside.
Wash thoroughly and cut all vegetables mentioned above,
Add 2 glasses of water in a big bowl, add vegetables like, (Suran, potato, pumpkin, raw banana, corn, carrot, cauliflower, brinjal, and drumstick) and keep it aside. so that the vegetable will not change its change and remain fresh in water.
Other vegetables besides this (mentioned above) are cut and kept aside.

Step 2:
In a pressure cooker add soaked white peas and vegetables which take a little more time to cook (refer to the video). Close the lid and pressure cook for 1 whistle on medium to high flame.

Step 3:
In a pan, add 1 tsp. oil, add dry coriander seeds and freshly grated coconuts roast until they turn light golden in color. Once the colour started changing put off the gas and allow it to cool for some time. (Detail measurement mentioned above)
Transfer to the mixer jar add dry Kashmiri chilies, dry red chilies, turmeric powder, and tamarind, and add water and grind to a semi-find paste.


Step 4:
In a big kadai add ½ glass of water and add all vegetables which takes less time to cook (refer to the video) and cook for around 5 minutes on medium to high flame. Once vegetables start boiling, pour ground coconut paste, and add some water to adjust consistency, after cooling down gravy will turn thicker. Mix it well and bring to a boil for 5 minutes on high flame.
Add pressure-cooked vegetables, mix them in gravy, and add crushed triphala, kokum, jaggery, and salt as per taste. Mix it and cook on a medium flame for 2 minutes or till gravy becomes a little thicker.

Step 5:
Add 2 tsp oil to tadka pan, add Hing, curry leaves, and mustard seeds once mustard seeds pop up switch off the gas and add tadka in khatkhate.
Mix it, and cook for 2 minutes. Switch off the gas and Garnish with fresh coriander leaves.

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Thank you for watching,
Dev Bare Karo,
Mog Asuni.