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. The mixed vegetable stew known as Goan khatkhate recipe is made without oil. Yes! It is a zero oil recipe and does not contain onion and garlic. It is vegan too.
Khatkhate recipe is similar to avial recipe made in Kerala. In Goa, yogurt is not added to the mixed vegetable stew. Different types of vegetables like raw jackfruit, beetroot, grams, raw banana, colocasia root (arbi), ridge gourd, pumpkin, cucumber, radish, corn on cob, sweet potato and drumstick can be added to make this Goan khatkhate curry recipe. You can add any combination of vegetables which retains its structure after cooking. Even carrots, cauliflower and French beans can be added. Cucumber, colocasia, ridgegourd and pumpkin are a must. Any leftover vegetable can be added.
Khatkhate recipe Goan style is loaded with proteins and vitamins, this is a no onion and no garlic stew made with mixed vegetables.
We don’t add brinjal, lady fingers, amla, ash gourd, bitter gourd and leafy vegetables to this stew. Addition of lady fingers makes this dish slimy and should be avoided. Similarly brinjal should not be added because it becomes mushy while cooking. Bitter gourd should not be added as it makes the curry bitter. Onion and garlic should not be added to this curry. Khatkhate is meant to be a pure veg dish.
Khatkhate is served with rice or puris. We don’t add kokum to this stew. Sugar or jaggery should be added to this curry. Addition of jaggery makes this dish tasty. Teffal berry or teffal fruit is a must and without this the dish is incomplete.
Khatkhate (Goan Mixed Vegetable Stew)
- 1/2 cup pumpkin peeled and chopped into 1 inch cubes
- 1/2 cup raw banana peeled and chopped into 1 inch cubes
- 1/4 cup yam peeled and chopped into 1 inch cubes
- 1/4 cup gram
- 1/2 cup ridge gourd peeled and chopped into 1 inch cubes
- 1/2 cup carrot peeled and chopped into 1 inch cubes
- 1/4 cup cucumber peeled and chopped into 1 inch cubes
- 1/4 cup radish peeled and chopped into 1 inch cubes
- 1 drumstick peeled and cut into 2 and ½ inch pieces
- 1/2 cup beetroot peeled and chopped into 1 inch cubes
- 1 cup coconut grated
- 1/2 teaspoon turmeric powder
- 10 teffal berries or sichuan pepper
- 1/4 cup toor dal washed and soaked for 1 hour
- 2 teaspoon red chili powder
- 1 marble sized ball of tamarind
- 1 teaspoon jaggery
- To taste Salt
Let’s first make the gravy:
- In a mixer jar, add grated coconut, chili powder, turmeric powder and tamarind. Grind to a fine paste.
Let's make khatkhate:
- Boil 2 cups water and add toor dal. Cook for 5 minutes
- Add yam, carrot, beetroot and radish and cook for 10 minutes.
- Add other vegetables and cook till all vegetables become soft.
- Pour the ground paste from mixer into the cooked vegetables and mix.
- Crush the teffal fruits and add to the gravy. Cook for 5 minutes on low flame. The gravy should not be dry nor too watery.