Khatkhate
Introduction
Khatkhate is a mixed vegetable stew made in Goa. It is pronounced as Khatkhatem and is a popular dish in Goa and a specialty among the Goan Hindu Community. It is commonly served during weddings, pujas, festivals, and other religious occasions. In some villages, people also called it “chonya bhaji”. A festival or an occasion would be incomplete without Khatkhatem. This stew is very nutritious as it is made of different vegetables. Recommended varieties are root vegetables like potatoes, radish, and sweet potatoes as they maintain their structure during the cooking process. Also used are drumstick, breadfruit, jackfruit, papaya, and leftover seasonal products.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
Adjust Servings
For Cooking
- INGREDIENTS FOR BOILED:
- Harvi popoy (Raw papaya)- 1 fined chopped
- Ponsacho kullo (raw jackfruit)-1 cut
- Savarbona keli (raw banana)- 5cut
- Sango ( drum stick) - 6-7 cut (1 piece cut in to 4 small pieces)
- Karande- 7-8 cut
- Jhad kanga- 10
- Allu – 2
- Kate kanga- 5
- Mullyo- 4
- INGREDIENTS FOR GRAVY TO MAKE CURRY:
- Cotmbir(coriander)- ½ handful
- Miri (black pepper)- 8
- Launga (cloves)- 6
- Methi- 2 tsp.
- Moti velcho (black cardamon)- 4
- Patri(mace)- 2 piece
- Tikhi sal (cinnamon sticks)- 2 piece (1 inch)
- Kaskas (poppy seeds)- 3 tsp.
- Dagdful (nutmeg)- 2 piece
- Nall (coconut)- 1
- Kano (onion)- 2
- Mirsango (red dry chilly)- 1handful
- Hald (turmeric)- 2 tsp.
- Chone(white peas)- 4 handful (1 ½ kg)
For Dressing
Nutritional Information
Procedure
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First, washChone and soak for atleast 12 hours.
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Also, wash the other vegetables.
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Boil a pot of water and add cutmullyo, karande, jhad kanga, and papaya and boil for ½ an hour.
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Then cut the remaining ingredients and add to the stew.
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Fry the masala ingredients in a woke with khobrel oil.
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Then make gravy or “allen” with traditional grinding stone “ragdo”
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Then mix the gravy with the stew and add salt
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Boil further for ½ an hour
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The khatkhate is ready to serve
