Khatkhate | खतखते | Mixed Vegetable Stew | Goan Recipes
The Yummy Delights
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Khatkhate | खतखते | Mixed Vegetable Stew | Goan Recipes
1 605 просмотров · 11 месяцев назад
The Yummy Delights
78,4 тыс. подписчиков
1 605 просмотров · 11 месяцев назад
Learn how to make traditional Goan Khatkhate. A festive mixed vegetable stew cooked with coconut, tamarind, jaggery, and teppal. No onion, no garlic, no oil, yet full of flavor! Perfect for Satyanarayan Pooja, Ganapati, weddings, or any special occasion.
#goanfood #vegetarianrecipe #khatkhate
Printable recipe: https://theyummydelights.com/goan-kha...
Goan Khatkhate Ingredients
1 cup Dried green peas, soaked overnight in water. Remove water and add
100 g Suran
1 Corn on the 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 tablespoons 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 teaspoons jaggery, add as per taste
6-7 lightly crushed teppal ot triphal sichuan pepper
2 tablespoons finely chopped coriander leaves, optional
How to Make Khatkhate in 5 Easy Steps
Step 1: Cook the hard vegetables: Pressure cook them with salt and water until soft.
Step 2: Cook the soft vegetables: In a pan with little water and salt, until just tender.
Step 3: Make the coconut masala: Grind coconut, red chilies, coriander seeds, and tamarind (not too fine).
Step 4: Combine everything: Add pressure-cooked veggies, soft veggies, jaggery, and salt in a pot.
Step 5: Finish the curry: Mix in the coconut masala, add crushed teppal, simmer for a minute, and serve hot with rice or puri.
Cooking Tips to make Khatkhate:
1) Use at least 5 seasonal vegetables. Cook hard ones in the pressure cooker, soft ones in a pan.
2) Add jaggery for sweetness and tamarind/kokum for tang.
3) Teppal (triphal) gives the authentic Goan flavor add it lightly crushed at the end. If you do not have teppal add tempering of mustard seeds, hing, and curry leaves.
4) Cut veggies into big pieces so they hold shape in the curry.
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