Allergens in Khatkhate: none of the ten listed below.
Ingredients
Quantities for 6.
- 1/2 cup, rinsed Toor Dal
- 200g, in 3cm cubes Pumpkin
- 150g, peeled and cubed Yam
- 1, peeled and thickly sliced Raw Banana
- 1 medium, cubed Sweet Potato
- 2, in 5cm lengths Drumstick
- 100g, in 3cm pieces French Beans
- 150g, peeled and halved Colocasiaboil separately first if the variety is itchyoptional
- 1.5 cups fresh grated Coconut
- 6 Dried Red Chilli
- 1 tbsp Coriander Powderoptional
- 8 crushed Black Pepperstanding in for teppal, the Goan Sichuan pepper, which is hard to source
- small ball, soaked Tamarind
- 2 tbsp, grated Jaggery
- 1 tbsp Coconut Oiloptional
- to taste Salt
- 700ml Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cut the vegetables large and roughly equal, about 3cm. Khatkhate is a chunky stew and small dice disappears into it.
- Add the vegetables in order of hardness (yam and colocasia first, beans and pumpkin last) or half of them collapse.
- If you can find teppal (triphal), use 6 berries crushed instead of the pepper and add them in the last two minutes.
Method
- Boil the toor dal in 400ml water for 20 minutes, until soft enough to crush against the side of the pot.
- Meanwhile grind the coconut, dried chillies and coriander powder with 150ml water to a coarse-ish paste. A little texture is right here.Do not grind this one glass-smooth. Khatkhate should feel like coconut, not like sauce.
- Add the yam, colocasia and raw banana to the dal with the rest of the water and 1 tsp salt. Simmer 10 minutes.
- Add the sweet potato and drumstick and simmer 6 minutes.
- Add the pumpkin and french beans and cook 5 minutes, until everything yields to a knife but still holds its shape.Test the pumpkin first. It goes from firm to mush in about ninety seconds.
- Stir in the ground coconut paste, the tamarind extract and the jaggery.
- Simmer gently 8 minutes, stirring only occasionally so the pieces stay whole.
- Crush in the pepper, check the salt, and take it off the heat. It should be sweet, sour and mildly hot in that order.
- Trickle over the raw coconut oil just before serving with rice.Raw, not heated. That last spoonful of coconut oil is the signature of a Saraswat kitchen.
Storage
Keeps 2 days refrigerated. Reheat gently over low heat with a splash of water; do not boil, as coconut gravies split and the vegetables break down.
Nutrition Medium estimate
One serving of Khatkhate (314 g) is about 318 calories, or 102 calories per 100 g.
Low protein: 7 g a serving, 9% of the calories
| Per serving314 g | Per 100 g | |
|---|---|---|
| Calories | 318 kcal | 102 kcal |
| Protein | 6.9 g | 2 g |
| Carbohydrate | 55.3 g | 18 g |
| of which sugars | 16.7 g | 5 g |
| Fibre | 8.9 g | 3 g |
| Fat | 9.7 g | 3 g |
| of which saturated | 7.9 g | 2 g |
| of which unsaturated | 0.9 g | 0 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.