Goan Khatkhate Recipe | Vegan Mixed Vegetables Stew
Vegan friendly Khatkhate is very similar to vegetables stew where one can use seasonal veggies of their choice. It’s a no onion, no garlic and oil free recipe. Coconut based gravy is used in the preparation along with basic spices like turmeric, chilli powder and coriander. We are also adding tirphala ie Goan sinchuan peppers in this recipe which adds earthy notes and aroma to the dish. One can serve it with hot steamed rice or enjoy it with chapati.
Ingredients
- 1 cup white peas
- 1 cup corn kernels
- 1 tbsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 5-6 nos tirphala
- 1.5 cups shredded coconut
- salt as per taste
- kokum petal or tamarind water for Yam
- water for cooking
Small portion of following veggies
- raw banana
- yam
- pumpkin
- turnip navalkol
- taro root
Instructions
- 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.
Notes
- Use veggies of your choice. All root vegetables goes well with the recipe.
- Veggies which takes less time to cook like pumpkin or eggplant; add them in the end to avoid overcooking.
- Corn tastes best in this recipe. You can either use corn kernels or small discs of corn cob.
- Adjust consistency of gravy as required.
- Tirphala has strong taste so be mindful while using. Incase you don't like tirphala; you can skip it and add garam masala in this recipe.
- Yam may cause itchiness to hands and mouth thus needs to cook thoroughly. Apply some kokum or tamarind water while handling the yam. Also rub some to the yam which helps to remove its itchiness.