Khatkhate
Veg
Vegan
A Goan Hindu festival stew of mixed seasonal vegetables and raw jackfruit simmered in a thin, tangy coconut-based broth with Tirphal (Sichuan pepper-like Goan spice) — traditionally prepared on Ganesh Chaturthi and other Hindu occasions.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | mixed vegetables (carrot, potato, green beans, peas) |
| 1 cup | drumsticks, cut into pieces |
| 1 cup | coconut, grated |
| 2 tablespoons | toor dal (split pigeon peas) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | tamarind pulp |
| 2 tablespoons | vegetable oil |
| 1 pinch | asafoetida |
| 1 | salt to taste |
| 5 cups | water |
Instructions
- 1 Wash and soak the toor dal for 20 minutes.
- 2 In a pot, add the soaked toor dal, mixed vegetables, drumsticks, turmeric powder, and 4 cups of water. Cook until the vegetables and dal are tender.
- 3 In a pan, dry roast the coriander seeds and cumin seeds until fragrant. Grind them with grated coconut and red chili powder to make a smooth paste.
- 4 Add the coconut paste to the cooked vegetables and dal. Stir well and let it simmer for 10 minutes.
- 5 In a small pan, heat the vegetable oil and add mustard seeds. Once they splutter, add asafoetida.
- 6 Pour the tempering over the vegetable mixture. Add tamarind pulp and salt to taste. Mix well and simmer for another 5 minutes.
- 7 Adjust the consistency by adding more water if needed. Serve hot.
Tips
For a richer flavor, you can add a small piece of jaggery while simmering the curry.