Goan Khatkhate
A comforting Goan mixed vegetable stew simmered in a coconut gravy with chana dal and teppal berries. Fragrant, mildly sweet, and spiced, this festive dish offers a celebration of fresh seasonal produce.
55min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Pressure cook the soaked chana dal with 1.5 cups of water for 3 whistles until soft but intact.
2
In a separate pot, cook the drumsticks, pumpkin, sweet potato, and raw banana in salted boiling water until tender.
3
Grind the grated coconut, dried red chillies, coriander seeds, tamarind paste, and turmeric powder with a splash of water into a smooth paste.
4
Add the cooked chana dal and ground coconut paste to the pot of cooked vegetables, stirring gently to combine.
5
Stir in the grated jaggery and adjust salt and water to achieve a medium-thick stew consistency.
6
Add the crushed teppal berries and drizzle coconut oil over the curry.
7
Simmer on low heat for 8 to 10 minutes to allow the aromatic citrus notes of the teppal to infuse.
8
Serve hot with steamed Goan red rice or chapatis.
Ingredients
1/2 cup chana dal (split Bengal gram), soaked for 1 hour
1 cup peeled pumpkin cubes
1 cup chopped sweet potato
1 cup drumstick pieces (cut into 2-inch lengths)
1/2 cup raw banana or elephant foot yam, cubed
1 cup freshly grated coconut
5 dried Kashmiri red chillies
1 tablespoon coriander seeds
1/2 teaspoon tamarind paste
1/2 teaspoon turmeric powder
8 teppal berries (Szechuan peppercorns/tirphal), crushed
2 tablespoons grated jaggery
1 tablespoon coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.