One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.
It’s fusion of vegetables that are cooked and served in the typical masala in Goa. Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.
The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on). Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.
You either love Khatkhate or hate it.
In case you plan to make Khatkhate use a big vessel for the vegetable grows on you.
I repeat you can add veggies that you want and leave out the ones you do not like. Serve it with rice or if you are a Khatkhate crazy person like me eat it plain.
To make Khatkhate I used
- Say about a cup of Madi
- 6-7 Arbi, soaked in water and cut in 2 pieces
- 1 turnip , skin removed cut in pieces
- 1 cup radish, chopped in big pieces
- 1carrots, cut in big pieces
- 2 cups cauliflower, in big florets
- ½ cup of pumpkin, cut in big pieces
- 2 drumsticks , cut in pieces
- I potato cut in big pieces
- ½ cup of white peas/ watana, soaked
- 3-4 Ammado /1 lemon sized ball of tamarind
- 1 ½ coconut
- ¾ tblspn coriander seeds
- 4 Red chillies
- ½ tsp turmeric
- 6 Triphela, seeds removed
- In a big thick vessel( I used my cooker) add the hard veggies like the madi and the arbi. Bring to boil till half done.
- Add the turnips, white peas and radish. Set to boil.
- When these veggies are half boiled add carrots, ammado. Continue boiling.
- When the carrots change colour add the drumsticks, cauliflower and potato. Add salt.
- Boil till the veggies are well done.
- As the veggies are boiling grind very fine, using water if needed the coconut, coriander seeds, and red chillies.( In my pic I was told that I have not ground the soy/coconut fine enough).
- Pour over the vegetables, mix well.
- Adjust the seasoning. Cover and boil. I gave it one whistle. Let the pressure drop naturally.
- Meanwhile remove the seeds from the triphala and crush them a bit.
- Add to the veggies once you open the cooker. Boil for 2-3 minutes.
- Serve hot with rice.
Here is a image for madi
This goes for the January Week 2, Cooking from Cookbook Challenge Group
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