Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.

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Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
by [Archana Potdar] · This post may contain affiliate links · 10 Comments
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An ultimate delight for the vegetarian palate. A Goan delicacy Khatkhate is especially popular now, during the month of Shravan when a lot of Hindus stay off chicken and fish for a whole month! Learn how to make it. Follow the step-by-step pictures and video below.
This recipe is a Goan Vegetarian dish and pairs well with steamed rice and chapatis, Ridge Gourd Slices, Kanda Bhajji Recipe or simple Chawali chi Pale Bhaji, Instant Carrot Pickle Indian Style. I will love to include Goan Usali Recipe also to my menu. My dessert will be Sakhar Bhat.
Khatkhate literally means “to boil.” It is the homey sound the stew makes when it’s cooking. It is actually an extremely popular vegetarian dish for many Hindu festivals and celebrations. A Pooja needs Panchamrut for Abhishek adding the link for easy reference and tips and tricks.
As a stew, it gives you a lot of range to try mixing ingredients and flavours, I can assure you, each time you taste this, you find a delightful new twist to it!
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I happened across Khatkhate quite by accident. It was something my mother-in-law made one random day. Unfortunately for her, it was not a popular prep in the house. As a newbie to the household, where every flavour was unfamiliar, I was not keen on trying the vegetable either.
Eventually, I gathered my courage and gave it a taste. It was amazing! In a few days, our neighbour, Kaki, offered me her prep for this recipe. It tasted even better. Of course, there is much to be said about individual preferences.
When I asked her about it, she told me she used local ‘trephala” which my MIL did not. Trephala or teffal is Sichuan pepper. It is a popular ingredient in Goan food. We also have an incredible dal made using these pods.
Do not bite into a trephala discard it, believe me, it is not something you enjoy!
My guides for making this recipe are Vidya and Shanta.
For my pescatarians, this tastes great in fish curries, especially the Goan mackerel curry.
This Khatkhate recipe is rich in nutrients and fibre while actually meeting many different dietary restrictions or lifestyle choices. This is an oil-free and gluten-free recipe. It is vegan, with the bonus of being onion and garlic free!
Though raw banana, yam, ridge gourd, carrots, cucumber, tender green jackfruit, radish, drumsticks, cauliflower, peas are the norm, you can use any vegetable you have.
Remember that the quantity increases as you cook, so if you feel like you don’t have enough ingredients, you really do.
The most popular vegetable in it is Amado or hog plums. These sour fruits are added to the stew. Now if you cannot get them use tamarind while grinding. Avoid leafy vegetables, brinjal, ladyfinger, ash gourd, and bottle gourd.
Here is what I have used and see recipe card for quantities.
Vegetables
Masala ingredients:
Other Ingredients:
How to serve
What is the difference between Avial and Khatkhate?
Both these recipes Avial made in Kerla and Khatkhate made in Goa are similar but not added in Khatkhate curds or yoghurt.
What are the ingredients to avoid in Khatkhate?
Basically, you can add any ingredient that holds shape after cooking. But the veggies avoided are bitter gourd, brinjal, okra, ash gourd, amla and leafy vegetables. Onion and garlic to are not added to this stew. It is considered a pure vegetarian item served for occasions.
Is Teffal berry, teffal fruit or Schezwan pepper a must for this curry?
With some spices, once you taste them you cannot go back to not having them. So I will say Sichuan pepper is a must and without this, the dish is incomplete but can be made without it.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
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Preeti Shridhar says
Archana , such a wonderful recipe you have shared. I have to now look for shezwan peppers to try it. We love avial so this will be a nice change. Looking forward to your other recipes for the theme
ArchanaPotdar says
😀 thanks Preeti you can get the peppers on Urban platter.
Maria says
What a delightful recipe, Archana! It feels like a celebration of vegetables! I must confess, vegetarian side of Goan cuisine is something totally new for me. Thank you for introducing me to it.
ArchanaPotdar says
😀 Thanks Maria. Was it not for you this recipe would not see the light of the day.
Mayuri Patel says
This is definitely an interesting and healthy stew. With Sichuan pepper and coconut this khatkhate must be so flavourful. I don't get hog plums and will have to try it with tamarind.
ArchanaPotdar says
Hog plums are seasonal even in Goa they are off the menu sometimes.
Shobha Keshwani says
Khatkhate looks very delicious. I love coconut based gravy dishes. They pair well with plain rice. I have heard the name Khatkhate for the first time.
ArchanaPotdar says
😀 thanks,Shobha.
Chef Mireille says
So interesting that the Schezuan pepper is used there. I thought it was only used in Chinese cooking. Also have no idea about hog plum. Definitely something for the foodie in me to look into. This is such a great veg preparation I will make as it can go with any meal.
ArchanaPotdar says
Mir in place of hog plums use tamarind. That is the substitute for the times they are not available.