Go Back
–+ servings
An ultimate delight for the vegetarian palate. A Goan delicacy Khatkhate.
Print Recipe
5 from 5 votes

Khatkhate Recipe, A Goan Vegan Delicacy

An ultimate delight for the vegetarian palate. A Goan delicacy a stew made for occasions without onions and garlic
Prep Time15 minutes
Cook Time30 minutes
Soaking time:8 hours
Total Time8 hours 45 minutes
Course: Main Course
Cuisine: Goan Cuisine, Indian
Keyword: No garlic Curry, No onion Curry, No onion No Garlic, Vegan Stew, Vegetable Stew
Servings: 6 people
Calories: 80kcal
Author: ArchanaPotdar

Equipment

Ingredients

Vegetables:

  • ¼ cup white peas soaked overnight
  • ½ cup potatoes chopped into 1-inch cubes
  • ¼ cup pumpkin peeled, chopped into 1-inch cubes
  • ¼ cup radish chopped into 1-inch cubes
  • ½ cup taro roots or colocasia, cut into equal pieces
  • ¼ cup french beans chopped into 1-inch cubes
  • 1 corn cut in 5-6 small pieces
  • 6-7 hog plum peeled
  • ¼ cup jackfruit seeds boiled peeled and cut in 2 (optional)

For the masala:

  • 2 cups coconut grated
  • ½ teaspoon turmeric powder
  • 2-3 dried red chillies
  • salt to taste
  • 10 teffal berries or Sichuan pepper
  • ⅛ pinch cooking soda optional
  • 1 teaspoon jaggery optional

Instructions

Prep your ingredients:

  • Soak the dehydrated green peas overnight.
  • In the morning drain and rinse the peas, and set aside.
  • In another bowl add the jackfruit seeds and water to cover the seeds. Pressure cook and cook for 4-5 whistles. Let the pressure drop naturally.
  • Meanwhile, chop the vegetables into even-sized pieces. Keep them separately. Peel the hog plums even if they are tender like mine here.

To make the Masala:

  • In a mixer jar or blender, add grated coconut, chillies, coriander seeds, turmeric powder.
  • If you are not using Ammado or the hog plum add the tamarind.
  • Grind to a fine paste. Use water as needed. Set aside.

Making your Khatkhate:

  • Add water to a big pan and add the peas and the boiled jack fruit seeds.
  • After the water comes to a rolling boil add taro roots or Colocasia roots.
  • When the veggies are half cooked add the softer veggies like corn, pumpkin, French beans and hog plum. Cook till they become soft.
  • Add the ground paste to the cooked veggies and mix. Be gentle.
  • Add salt and let the mix come to a boil.
  • Meanwhile, wash the Tefal and crush them. Remove the seeds if any and add to the gravy. Cook on low flame for 5 minutes.
  • Switch off the flame and cover and let the flavours marinate.
  • I usually let it stay a bit watery as the stew will thicken over time.
  • When serving the gravy should neither be too dry nor too watery.

Video

Notes

  • I usually let it stay a bit watery as the stew will thicken over time.
  • When serving the gravy should neither be too dry nor too watery.
FAQ:
  • What is the difference between Avial and Khatkhate?
Both these recipes Avial made in Kerla and Khatkhate made in Goa are similar but in Khatkhate curds or yoghurt is not added.
  • 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 it can be made without it.

Nutrition

Serving: 1serving | Calories: 80kcal