Khatkhate (Goan Mixed Vegetable Stew)
A zero-oil, no onion no garlic Goan mixed vegetable stew made with coconut, tamarind, jaggery, and teffal — a festival favorite served with rice or puris.
Servings 6 People
Ingredients
- ½ cup pumpkin peeled and chopped into 1-inch cubes
- ½ cup raw banana peeled and chopped into 1-inch cubes
- ¼ cup yam peeled and chopped into 1-inch cubes
- ¼ cup gram
- ½ cup ridge gourd peeled and chopped into 1-inch cubes
- ½ cup carrot peeled and chopped into 1-inch cubes
- ¼ cup cucumber peeled and chopped into 1-inch cubes
- ¼ cup radish peeled and chopped into 1-inch cubes
- 1 drumstick peeled and cut into 2½-inch pieces
- ½ cup beetroot peeled and chopped into 1-inch cubes
For the gravy:
- 1 cup grated coconut
- ½ teaspoon turmeric powder
- 10 teffal berries or Sichuan pepper
- ¼ cup toor dal washed and soaked for 1 hour
- 2 teaspoons red chili powder
- 1 marble-sized ball of tamarind
- 1 teaspoon jaggery
- Salt to taste
Instructions
- Grind grated coconut with chili powder, turmeric powder, and tamarind into a fine paste.
- Boil 2 cups water and add toor dal. Cook for 5 minutes.
- Add yam, carrot, beetroot, and radish. Cook for 10 minutes.
- Add the remaining vegetables and cook until all are soft.
- Pour the ground paste into the cooked vegetables and mix.
- Crush the teffal berries and add to the gravy. Simmer for 5 minutes on low flame.
Notes
The gravy should be neither too dry nor too watery.
Avoid brinjal, lady's finger, bitter gourd, amla, ash gourd, and leafy greens — each interferes with the dish's texture or flavor.
No onion, garlic, or kokum is used in this recipe.
Avoid brinjal, lady's finger, bitter gourd, amla, ash gourd, and leafy greens — each interferes with the dish's texture or flavor.
No onion, garlic, or kokum is used in this recipe.