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Khatkhate Recipe Goan Style

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Relish this Goan festive delight Khatkhate a protein rich dish, and divulge into the well of nutrition and replenish yourself in one sumptuous meal.. Get a native touch of Konkan by making this recipe in earthen clay pot and relive the moments of nostalgia with your Aiye.

goan khatkate recipe

Lentil to Boil
 1 Cup Of Tuvar Dal
 A Pinch Of Salt
Needed Vegetable Chunks
 1 No Of Drumstick
 2 Pieces of Yam (diced)
 2 Pieces Of Raw Banana (diced)
 2 Pieces Of Ridge Gourd
 2 Pieces Of colocasia
 2 Pices Of Snake Gourd
 2 Pieces Of Raw Papaya
 2 Pieces Of yellow Pumpkin
 2 Pieces Of Cucumber
 2 Pieces Of Potato
 2 Pieces Of Corn
 2 Pieces Of Sweet Potato
 2 Pieces Of Raw Jack Fruit
 2 stalks of red amarnath stem
 2 stalks of pumpkin vine
 2 stalks of bamboo shoot
 2 Pieces Of French Beans
 2 Pieces Of Carrot
For The Base Paste
 1 Cup Of Grated Coconut
 5 Nos Of Dried Red Chili
 1 tbsp Coriander Seeds
 ½ tsp Turmeric Powder
Key Ingredients
 1 tbsp Triphla fruit
 6 Pieces Of Dried Kokum
 1 tsp Jaggery
 Required Amount Of Salt And Water
Step 1: Boil The Tuvar Dal
1

Add a cup of tuvar dal with one and a half cups of water and boil for about three to four whistles in pressure cooker and keep aside.

Step 2: Boil The Veggies:
2

Heat a skillet and pour in two cups of water and add the above mentioed vegetables one by one according to its texture. Drop in the hard ones first and then the medium textured and finally the soft ones. Let the flame be in medium mode and let it boil for about five to seven minutes approximately. Par boiling is enough and so lower the heat while you make the base paste.

Step 3: Make The Coconut Paste:
3

Add the measured quantities of grated coconut, dried red chili, coriander seeds and turmeric powder to a blender and make coarse paste out of it and add it to the boiling veggies. At this stage, plop in the boiled tuvar dal to this mixture after mashing it well.

Step 4: Add The Key Ingredients
4

Sprinkle the required salt and tip in a teaspoon of triphla fruit and stir in. Follow it up with some five to six soaked kokum and mix altogether. Pop the lid on and alter the flame to medium high mode and let it get cooked for about ten minutes approximately. When the aroma starts wafting out from the vessel, take out the lid and give a final mix and turn off the heat.

Step 5: Serve Hot
5

Now the delicious Khatkhate is ready and serve it hot for rice or roti.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 147
% Daily Value *
Total Carbohydrate 5g2%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.