Authentic Goan Khatkhate Vegetable Stew with Warm Pao
A fragrant, hearty Goan mixed vegetable stew simmered in a rich coconut and tuvar dal paste infused with triphala berries. Enjoy this comforting coastal delicacy piping hot alongside soft, buttery Goan pao.
70min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Pressure cook the soaked tuvar dal with a pinch of turmeric and water until completely soft and mushy.
2
In a separate pot, boil the diced mixed vegetables with a little water and salt until tender yet firm.
3
Grind the grated coconut, dry red chilies, coriander seeds, cumin seeds, and tamarind with a little water into a smooth paste.
4
Add the ground coconut paste and cooked tuvar dal to the boiled vegetables, mixing well.
5
Stir in the jaggery powder and simmer the stew on medium heat for 10 minutes until all the flavors meld together.
6
Heat coconut oil in a small pan, splutter the mustard seeds, and add curry leaves for tempering.
7
Pour the tempering over the bubbling stew, give it a final mix, and serve hot with fresh Goan pao.
Ingredients
1 cup tuvar dal, washed and soaked for 30 minutes
2 cups mixed seasonal vegetables (suran, pumpkin, raw banana, drumsticks, beans), diced
1 cup fresh grated coconut
6 dry Kashmiri red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1 small ball of tamarind
1/2 tsp turmeric powder
2 tbsp jaggery powder
2 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.