15. Khatkhate (Goan Mixed Vegetable Stew)
Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total Time: 45 minutes
Cook: 30 minutes
Total Time: 45 minutes
Ingredients
- 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
For gravy:
- 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
Instructions
Make the gravy:
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In a mixer jar, add grated coconut, chili powder, turmeric powder and tamarind. Grind to a fine paste.
Make khatkhate:
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Boil 2 cups water and add toor dal. Cook for 5 minutes
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Add yam, carrot, beetroot and radish and cook for 10 minutes.
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Add other vegetables and cook till all vegetables become soft.
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Pour the ground paste from mixer into the cooked vegetables and mix.
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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.