"Khatkhate" (khat kha te)- Goan mixed vegetables in coconut gravy. Method:
- Grind together: 1 cup coconut, ¼ tsp. coriander seeds, ¼ tsp. turmeric powder, 4-5 red chilies, a small ball of tamarind with some water to make a thick paste.
- Boil or pressure cook ¼ cup of tur dal and 2-3 tbsp. of any of pulse of your choice.
- Bring about 2 cups of water to boil and start adding vegetables one of the other depending on the time required to cook.
- Once the vegetables are almost done, add the ground paste, salt and cooked tur dal/pulses. Add some more water if required.
- Finally add 4-5 tefla seeds and a tsp. of grated jaggery.
- Typically all leftover pieces of vegetables from the week were used. You would need about 6 cups of cut mixed vegetables.
- A balance of sweet, sour and normal vegetables are to be selected. Depending on the type of vegetable used the quantity of tamarind and jaggery.
- Original recipe used a combination of the following vegetables - raw plantain, potatoes, drumsticks, sweet potatoes, pumpkins, Stems from leafy vegetables, ridge gourd, eggplant, okra, taro corms, bottle gourd, gherkins, raw jackfruit, knolkol, radish and so on. Recent additions are peas, carrots, cauliflower, and other globally grown vegetables.
