Ingredients
- about 4 cups total Mixed vegetables, cut into chunks: Drumsticks (moringa) Raw banana Sweet potato Pumpkin Carrot Yardlong beans Corn on the cob, cut into halves or thirds
- 1/2 cup chana dal (split Bengal gram), soaked for 1 hour
- 1 marble-sized ball of hing (asafoetida) or 1/2 tsp hing powder
- 1 tsp turmeric powder
- Salt to taste
🔥 For the Masala Paste
- 1 cup grated coconut (fresh or frozen)
- 6 dried red chilies (Bedgi or Kashmiri for color and mild heat)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- A small piece of turmeric root (or 1/2 tsp turmeric powder)
Grind all the above with a little water to make a thick, smooth paste.
✅ Optional
- 1 piece of kokum or a bit of tamarind pulp for sourness
- Jaggery – 1 tsp (optional, for a slight sweetness)
Directions
Goan Khatkhate is a traditional, wholesome, and hearty vegetarian stew that holds a special place in Goan cuisine. Known for its vibrant flavors and rich textures, this dish combines a variety of seasonal vegetables, such as corn, drumsticks, sweet potatoes, carrots, and pumpkin, with chana dal (split Bengal gram). The vegetables and lentils are cooked together in a fragrant, coconut-based masala, infused with spices like turmeric, cumin, and coriander.
The stew gets its distinctive taste from the addition of kokum or tamarind, which adds a tangy note to balance the sweetness from vegetables like pumpkin and sweet potato. The dish is also seasoned with hing (asafoetida), which imparts a unique aroma that ties all the flavors together. Often prepared during festive occasions such as weddings, feasts, and religious celebrations in Goa, Khatkhate is a true reflection of the region’s cultural heritage.
Typically served with steamed rice or Goan sannas (steamed rice cakes), Goan Khatkhate is a nourishing and satisfying meal. It’s naturally vegan and gluten-free, making it a versatile dish for various dietary preferences. With its variety of vegetables, rich coconut masala, and a touch of sweetness from jaggery, Khatkhate is not just a meal, but a comforting, soul-soothing dish that brings families and communities together during special times.
This flavorful stew is a perfect example of Goan comfort food, capturing the essence of traditional cooking and the bounty of nature in every spoonful. Whether you’re looking for a healthy vegetarian option or seeking to explore the flavors of Goa, Goan Khatkhate offers a delightful and satisfying experience.
Here’s an approximate nutritional breakdown for Goan Khatkhate, based on a standard serving (1 cup). Keep in mind that the exact values may vary depending on the specific vegetables and ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-180 kcal |
| Protein | 6-8 grams |
| Carbohydrates | 30-35 grams |
| Fiber | 5-7 grams |
| Sugars | 5-7 grams |
| Fat | 3-5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 mg |
| Sodium | 150-200 mg |
| Potassium | 400-500 mg |
| Vitamin A | 80-100% of the Daily Value |
| Vitamin C | 20-25% of the Daily Value |
| Iron | 10-12% of the Daily Value |
Health Benefits:
High in fiber from the mixed vegetables and lentils, promoting digestive health.
Rich in vitamins and minerals like Vitamin A, C, and potassium.
Gluten-free and vegan, making it suitable for people with dietary restrictions.
High in protein due to the lentils, supporting muscle repair and growth.
Disclaimer: Nutritional values are approximate and based on standard serving sizes. Actual values may vary depending on the specific ingredients and portion sizes used. This information is provided for general reference and should not be considered a substitute for professional dietary advice.
Steps
1 Done | 🥣 Cook the chana dal in a pot with enough water and a pinch of turmeric until just tender (not mushy). Set aside. |
2 Done | Boil the vegetables in a large pot with water and a little turmeric until they are 80% cooked. Add the corn early as it takes longer. |
3 Done | Add cooked chana dal to the vegetables. |
4 Done | Add the ground coconut masala to the pot. Mix gently and add water as needed to reach a stew-like consistency. |
5 Done | Add hing, salt, and kokum (or tamarind). Let the stew simmer on low for 10–15 minutes so all the flavors combine. |
6 Done | Adjust seasoning – add jaggery if you want a touch of sweetness to balance the spice and tang. |
7 Done | Serve hot with steamed rice or Goan sannas (steamed rice cakes). This dish is pure vegetarian, often served during Hindu Goan religious events where onion and garlic are avoided. The hing and coconut masala are what make it unique and flavorful. |
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