Recipe for this blog post is one of my favourite vegetarian Goan dish that is vegan friendly and prepared using variety of vegetables. It is known as Khatkhate that is very similar to vegetables stew where one can use seasonal veggies of their choice. Some of favourite options for this dish are corn, dry peas, pumpkin, eggplant, root vegetables like potato, sweet potato, raw banana, yam, taro etc. Vegetables that don’t really used in Khatkhate are okra, beans or Leafy vegetables like spinach or amaranth etc. It’s a no onion, no garlic and oil free recipe ( interesting isn’t it? ). Coconut based gravy is used in the preparation along with basic spices like turmeric, chilli powder and coriander. One can serve it with hot steamed rice or enjoy it with chapati.

There are couple of versions of this recipe and I am sharing my favourite one where Tirphala is used. If you are wondering about what is Tirphala then let me tell you that it’s a kind of spice and available abundantly in Goa. It is similar to Sinchuan peppers and widely used in Goan cuisine. It has strong flavour and gives tingling sensation so you just need few of them. The recipe is simple where spices won’t overpower the flavours of veggies and hint of tirphala adds earthy notes and aroma. Now let’s go through the recipe in detailed below.

Ingredients :-

• 1 cup white peas
• 1 cup corn kernels
• Small portions of following veggies
  • Raw banana
  • Yam
  • Pumpkin
  • Turnip (navalkol)
  • Taro root
• 1 tbsp coriander seeds
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 5-6 tirphala
• 1.5 cups of freshly shredded coconut
• Salt as per taste
• Few kokum petals or tamarind water
• Water for cooking

How to make :-

First prepare your veggie components.

Soak dry peas overnight or at least 6-8 hours and then boil until soft. Remove corn kernels and boil until tender. Instead of removing kernels you can cut corn into small pieces and use it. It depends on your preference; I prefer kernels as it’s easier to cook and eat.

Next prepare your root veggies. Yam has itchy properties so need to wash it thoroughly else it might irritate your hands or throat. Rub some kokum or tamrind water to your hands before handling the yam. Also rub yam with kokum or tamarind water and keep aside for 15-20 minutes. It helps to remove itchiness of yam. Peel off all root veggies and dice them.

Next prepare your gravy masala. In a grinder jar; add shredded coconut, turmeric, coriander seeds and red chilli powder. Add water as required and grind until smooth paste.

Take a kadhai or pot over high heat. Once it’s hot enough turn heat to medium and add banana, yam, turnip and taro. Add water to cover the vegetables and let them cook until tender.

Next add peas and corn along with prepared gravy masala.

Season with salt and let everything combine well. Cover the pot and cook for another 7-10 minutes.

Now add pumpkin and simmer for 5 more minutes. Slightly crush tirphala and add into the pot. Cover and simmer for a 5 minutes and turn off the heat.

Our Khatkhate is ready to indulge. I love to enjoy it with hot white rice but it tastes good with chapati as well.

If you are interested in another recipe with tirphala then do check out fish curry recipe here.

I hope you like this recipe and would love to give it a try. As always, your feedback is valuable and I love to read your emails; so if there are any suggestions then do let me know. Thanks for stopping by and reading this post; do like, share and subscribe to my blog. You can also connect with me on Pinterest || Instagram  for some amazing food.

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