How to make Khatkhata -

A Goan speciality – a medley of vegetables cooked with toovar dal and coconut masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Corn corb (भुट्टा )

Cuisine : Goan

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Mirchi Ka Salan, Mangodi Ki Sabzi, Sarson ka Saag with Gajar and Shalgam, Badam Bhara Baingan.

Khatkhata

Khatkhata Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Khatkhata Recipe

  • Split pigeon pea (toor dal/arhar dal) cooked 1 cup

  • Corn corb cut into 2 inch pieces 1

  • Carrot roughly chopped ½

  • Tendli ends cut 8-10

  • French beans cut into pieces 8-10

  • Pumpkin cubed ½ cup

  • Colocassia (arbi) peeled and cubed 2-3

  • Raw banana peeled and cubed 1

  • Yam cubed ½ cup

  • Sweet potato peeled and cubed 1

  • Fresh coconut grated ½ cup

  • Tamarind pulp 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Triphal 7-8

  • Jaggery (gur) grated 1 tablespoon

  • Coconut oil to sprinkle

Method

Step 1

Heat a non-stick pan, add dal, corn pieces, carrot, tendli, French beans and mix well. Add ½ cup water, cover and cook for 5 minutes.

Step 2

Add pumpkin, colocasia, raw bananas, yam and sweet potato and mix well. Cover and simmer for 5 minutes.

Step 3

Grind together coconut and tamarind pulp into a fine paste with water as required.

Step 4

Discard seeds of triphal and soak in water for 5-10 minutes.

Step 5

Add ground paste to the pan and mix well. Cover and cook for 2-3 minutes.

Step 6

Add jaggery and triphal and mix well. Cover and cook for 2 minutes.

Step 7

Drizzle coconut oil on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.