Khatkhate (Goan Mixed Vegetable Curry)

Khatkhate (mixed vegetable curry) is a Goan traditional dish prepared from mixed vegetables, white peas, toor dal, coconut paste and flavoured with tephlan. It is a no onion no garlic dish and a Saraswat (GSB) preparation. This dish is offered for naivedhya too.

My grandmother said, when it is prepared for naivedhya certain vegetables are avoided like carrot, beetroot, radish, raw papaya, brinjal and cauliflower. When we prepare it for regular consumption, we can use any veggies. Alsande are also used instead of white peas, but alsande cannot be offered for naivedhya. I have no clues, why they are avoided. This dish is prepared specially during festivals or for any Pooja. Arbi (mundlyo) really adds beauty to khatkhaten and it is enjoyed when the meal is served on a banana leaf.

Measurement: 1 Cup = 180 ml

Serves: 6

Ingredients

1. White peas – 1/2 cup
2. Toor dal – 1/2 cup
3. Scrapped coconut – 2 1/2 cups
4. Red chillies – 5
5. Turmeric powder – 1 tsp
6. Tamarind – lemon sized ball 
7. Tamarind pulp – 4 tbsp
8. Jaggery (grated) – 4 tbsp
9. Salt to taste
10. Dried kokum petals (solaan) – 6 (optional) Dried Kokum Petals
11. Tephlan – 35
12. Vegetables of your choice or seasonal vegetables, I have taken the following vegetables:
    • Colocasia roots (Arbi / mundlyo) – 1/4 kg
    • Pumpkin – 1/4 kg
    • Ridge gourd – 1
    • Cucumber – 1
    • Baby brinjal – 2
    • Potato (peeled) – 1
    • Lady’s fingers – 5
    • Cluster beans (gavaar) – 5
    • Kohlrabi (gaddo/navalkol) – 1
    • Raw banana (peeled) – 1
    • Corn cob – 2 

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Procedure

• Wash and soak peas overnight.
• Drain peas and pressure cook by adding fresh water till 2 whistles or till they are done.   
• Wash toor dal and pressure cook by adding sufficient water till it is done.   
• Pressure cook arbi separately with sufficient water, salt and 2 tbsp tamarind pulp till 3 whistles. Discard the water.
• Pressure cook corn separately with sufficient water and salt till 2 to 3 whistles. Discard the water.
• Cut the vegetables into medium pieces and cook them in a vessel or pressure cook them by adding salt and 2 tbsp tamarind pulp till 1 whistle. If you pressure cook, you need to slightly release the pressure by lifting the whistle after putting off the flame. If you don’t release the pressure, the veggies would get overcooked. Drain the vegetables and keep the water aside.   
• Remove the seeds from tephlan and slightly crush them with a mortar and pestle, keep aside.
• Grind scrapped coconut, with turmeric powder, red chillies and tamarind, by adding sufficient water to a fine paste. 
• Take a big vessel and combine all the cooked ingredients.
• Add jaggery, salt and tephlan.
• Stir gently and bring it to boil. If necessary add water that was kept aside.
• Add kokum petals. Stir and simmer for 2-3 min.
• Serve as a side dish with steamed rice and varan or toi.

Tip:

• Tephlan should not be consumed directly, they are to be discarded.
• Arbi should be peeled while eating.