Goan Khatkhate (Gaud Saraswat Brahmin Style Vegetable Stew)
Khatkhate is a traditional Goan (Gaud Saraswat Brahmin) vegetable stew made with a variety of seasonal vegetables, Tuvar Dal, coconut, and the unique flavor of teppal (triphal). This healthy recipe is prepared without onion, garlic, ginger, or oil and is traditionally made during Ganesh Festival on Rishi Panchami. It is naturally vegan, and if Tuvar Dal is omitted, it also becomes keto-friendly. Serve hot with steamed rice.
Ingredients
- 1 cup cooked Tuvar Dal
- 1 tablespoon cooked white peas
Vegetables
- 5–6 cubes sweet potato
- 5–6 cubes potato
- 5–6 cubes eggplant (baingan)
- 5–6 cubes bottle gourd (lauki)
- 5–6 cubes radish
- 5–6 pieces arbi (colocasia)
- 3–4 pieces sweet corn
- 5–6 cubes carrot
- 5–6 cubes pumpkin
- 3–4 French beans, cut into small pieces
Note
You can also use vegetables like ivy gourd (tendli), ridge gourd, cluster beans (gavar), raw banana, or drumsticks. Avoid using lady’s finger (okra) and bitter gourd (karela).
Vatan Masala
- ½ cup fresh grated coconut
- 3–4 dry red chillies
- ¼ tsp turmeric powder
- Lemon-sized tamarind soaked in water or tamarind paste
- 1 tbsp jaggery (adjust to taste)
Soak 10–12 teppal (triphal) in water for 15–20 minutes and lightly crush them before adding to the curry.
Instructions
- Add the cooked Tuvar Dal to a large pot.
- Add all the vegetables, salt, and enough water.
- Cover and cook until the vegetables are about 60% cooked.
- Add the prepared Vatan Masala.
- Add the soaked and crushed teppal (triphal).
- Continue cooking until all the vegetables are completely tender.
- Adjust the seasoning according to taste.
- If you prefer a tangier flavor, add kokum towards the end of cooking.
- Your traditional Goan Khatkhate is ready to serve.
Serve hot with steamed rice or chapatis.
