Khatkhate
A mixed vegetable and bean curry in a mildly spiced coconut gravy, a staple of Goan Hindu Saraswat festival meals and temple kitchens.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Heavy pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 7 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 190 kcal
Instructions
- 1
Boil the soaked beans and mixed vegetables with turmeric and salt. Cook until just tender.
- 2
Toast grated coconut, red chillies, coriander seeds and cumin seeds in a dry pan. Heat lightly until fragrant.
- 3
Grind the roasted mixture with a little water. Make a rough, coarse paste.
- 4
Add the ground paste to the boiled vegetables. Simmer gently for 10 minutes.
- 5
Stir in jaggery (unrefined sugar). Adjust the salt to balance the flavours.
- 6
Heat ghee (clarified butter) in a small pan, then add asafoetida and curry leaves. Pour this sizzling spice mix over the curry.
- 7
Simmer gently for 5 more minutes before serving.
Chef's tips
Use at least four different vegetables for the traditional texture and balance. Keep the coconut paste slightly rough rather than silky smooth.
Ingredient substitutions
- val beans → toor dal
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Overcooking the vegetables until mushy instead of keeping them tender but firm.
Serving suggestions
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