- ¼ Kg pumpkin 2 ridgegourds 4 ladyfingers 4 arbi (pressure cooked and de skinned) 8 jackfruit seeds (cooked and de skinned) 2 or 3 drumsticks 1 radish 1 sweet potato 1 small raw papaya 1 raw banana 1 sweet corn cut into 3 pieces 1 tablespoon of soaked and boiled alsane 1 cup tur dal boiled 1 ½ cups coconut 2 teaspoon turmeric 2 teaspoon chilli powder 1 tablespoon tamarind pulp 5 to 6 triphala A marble size ball of jaggery
Indian cuisine of every state can boast of a mix vegetables dish. During olden times an Indian home was adorned with a small vegetable patch and freshly plucked vegetables were put together in the form of a stew providing a Forte Multivitamin diet at least once a week. This particular vegetable stew is a speciality of the lovely beach lined state of Goa. Khatkhate simply means stew. Depending on the availability of vegetables in the season various combinations can be tried as listed by me below.
- Select atleast 7 vegetables from the ingredient list as per your choice. Pumpkin, drumsticks, corncob , radish are the basic ingredients that are essential.
- Boil the vegetables in enough water to cover them.
- Pressure cook the dal.
- Grind the grated coconut with turmeric and chilli powder.
- Add salt and jaggery to the boiled vegetables and cook for 5 minutes. Then add the boiled alsane or the black peas.
- Boiled and peeled jackfruit seeds are optional but are easily available during season and add a great chunky feel to the bite.
- Add the boiled tur dal, coconut paste to the vegetables and mix well.
- Finally add triphala spice. People averse to the strong pungent flavour (this is normally added to de- odourise the raw smell of the vegetables) can tie it in a cloth potli or a sachet and discard it after cooking for 5 minutes.
- The mix vegetable stew khatkhate is now ready. In the state of Goa it is eaten with rice.