As a person from Gaud Sarawat Brahmin family, I have tasted and enjoyed this recipe since childhood. This recipe is been cooked in almost all GSB houses in Goa . Very healthy and specially prepared during holy occasions when onions and garlic is not allowed.
Other then holy ocassions, khatkhate can be prepared any day when you want to eat complete vegetarian for dinner or lunch. Khatkhate is prepared using Toor Dal or Split Yellow Pigeon Peas and any seasonal vegetables (not leavy ones) cooked in coconut gravy. But the main key ingredient in this recipe is Triphala or Tephal, which is a small fruit having particular aroma which enhances the flavor of this beautiful khatkhate.
I have used tamarind in this recipe, but if you can find kokum , then it is the best to use instead of tamarind.
- 1/2 Cup Toor Dal/Split Yellow Pigeon Peas
- 2 Drumsticks, washed and Cut into 3 inch long pieces
- 2 Arbi/Colocasia roots peeled and cut
- 1 Carrot cut into bite size pieces
- 1 Raddish cut into bite size pieces
- 1/2 of Raw papaya (Peeled and cut into bite size pieces)
- Some water for cooking the vegetables
- 8-10 Tripha (We call it Tephla in Goa. Small fruit which has a peculiar smell. ) / Sichuan pepper
- 1 Teaspoon Coriander powder
- Salt to taste
- 1/2 Cup freshly grated coconut
- Marble size tamarind
- Marble size Jaggery (Adjust according to taste)
- 1 Teaspoon Turmeric powder
- 4-5 Dry red chillies
- 1 Tablespoon Olive oil
- 1 Teaspoon cumin seeds
- 1 Teaspoon mustard seeds
- 5-6 Curry leaves
Wash and soak toor dal in water for at least 30 minutes and then pressure cook it upto 1 whistle.
Grind the ingredients mentioned for gravy with very less water and keep aside.
Cover and cook the vegetables mentioned above with very less water on medium high heat.
You can cook arbi,carrot,raddish and papaya together as they take time to cook. Cook drumsticks separately in other vessel.
Check in between by poking toothpick. They should feel soft.
Keep the water of these cooked vegetables for later use.
Once the pressure is released from the pressure cooker, open it and add coriander powder in cooked dal and mix. Pour in all the cooked vegetables
Add the gravy in it. Mix well.Add the reserved vegetable water if the gravy looks thick
Let it come to boil.
In the meantime, make the tempering by heating oil on high heat in a tempering pan.
Once it becomes hot, Lower the heat to medium add cumin and mustard seeds.
Close the lid.
Once the seeds crackle, lower the heat to low, and add curry leaves and cover.
In a few seconds, remove the lid and pour this tempering in Khatkhate, as shown in the picture above. Add salt.
Mix well. Let it cook for a minute .
Make sure you crush triphala with Mortar pastle.
Triphala is a must for this recipe which brings a nice aroma to khatkhate.
Switch off the stove and enjoy this authentic Goan Khatkhate with rice or chapati.