Goan Khatkhate
Goan Khatkhate

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, goan khatkhate. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Goan Khatkhate is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Goan Khatkhate is something that I have loved my whole life. They’re nice and they look wonderful.

When people think of Goan food the first thing that comes to mind is Sea Food. In fact the city is thriving with some amazing vegetarian dishes with unique. Goan Khatkhate is a spiced vegetable curry from Goa made using lentils, coconut and kokum.

To get started with this recipe, we have to prepare a few components. You can have goan khatkhate using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Goan Khatkhate:
  1. Take 150 gms Tuvar Dal / Arhar Dal-
  2. Make ready 150 grams Chana Dal / Bengal Gram Dal-150
  3. Get 2-3 tbsp each of Assorted Vegetables (drumsticks, peas cauliflower, carrots,radish, pumpkin,potato, french beans) peeled and chopped/ cubed into 1/2 inch pieces
  4. Take 4-5 berries of Tirphal / Timur / Sichuan Pepper
  5. Get 1/2 teaspoon Pepper corns
  6. Prepare 1 teaspoon Cumin Seeds
  7. Take 1 tablespoon Coriander Seeds
  8. Take 8-10 Curry Leaves
  9. Make ready 6-7 Kashmiri Red Chillies
  10. Get 1 teaspoon Turmeric Powder
  11. Make ready 1 inch piece of Ginger
  12. Prepare 1/2 a freshly gratedCoconut
  13. Prepare 1 tablespoon Jaggery
  14. Take 1small ime sized ball of Tamarind
  15. Prepare 4-5petals Dried Kokum
  16. Take to taste Salt
  17. Prepare 1 table spoon Refined Oil / Gheee
  18. Get As required Water

Goan Khatkhate is a Goan vegetable stew. Toor dal and Channa dal are mixed with various vegetables like carrots, potatoes, green beans and drumsticks. Spicy coconut paste made out of. KHATKHATE made with mix vegetables, coconut and Toordal curry.

Instructions to make Goan Khatkhate:
  1. Wash and soak both the dals for fifteen minutes. Pressure cook adding salt and half of the turmeric till soft.
  2. Lightly steam all the veggies with a little water till they are cooked.
  3. Grind together the coriander seeds, tirphal, peppercorns, tamarind, dry red chillies, ginger, turmeric and coconut, adding a little water to make a smooth paste. Set aside the ready coconut-masala paste.
  4. Now mash the cooked dals lightly with a spoon or a mathna / churner adding a little more water to make a runny consistency. Add the kokum, mix in. Add the jaggery and the cooked vegetables and mix in. PS- You might wonder why tamarind and kokum (both of which are souring agents) are used together in this recipe, well the tamarind imparts the tang to the curry and the kokum provides the reddish dark hue and a touch of extra sourness too which is balances the sweet flavours of the jaggery.
  5. Heat ghee in a small pan, add the cumin seeds, allow them to crackle and then add the curry leaves. Mix in the ground coconut-masala paste and saute for 2-3 minutes.
  6. Add this to the dal-vegetable mix in the cooker. Adjust the salt seasoning and the consistency of the curry by adding more water if necessary. Put the cooker back on heat without fixing the lid. Gently simmer for 2-3 minutes, stirring in between.
  7. Take off heat. Serve topped with grated fresh coconut and chopped fresh coriander. Goes best with plain boiled rice with a dollop of ghee on top or hot polis / chapatis.

Khatkhate is prepared using Toor Dal or Split Yellow Pigeon Peas and any seasonal vegetables (not leavy ones) cooked with coconut gravy. Khatkhate (खतखतें) is a well-known last name in Saraswat Brahmin (GSB) community hailing from Konkan province of Maharashtra state and the coastal region of Goa in India. Additional information on the surname is available at Khatkhate Wadi. Goan khatkhate - download this royalty free Stock Photo in seconds. Khatkhate (खटखटे) is a well-known last name in Saraswat Brahmin (GSB) community hailing from Konkan province of Maharashtra State and the coastal region.

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