Khatkhata

A Goan speciality – a medley of vegetables cooked with toovar dal and coconut masala. A Goan speciality – a medley of vegetables cooked with toovar dal and coconut masala. A Konkani recipe of mixed vegetables with coconut and lentils (tur dal). A varied mix of fresh veggies like pumpkin, green beans, drumsticks along with corn cob make this coconut curry a relish. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 08 Mar 2019 in Recipes Course

New Update

Main Ingredients	Split pigeon pea (toor dal/arhar dal), Corn corb
Cuisine	Goan
Course	Main Course Vegetarian
Prep Time	26-30 minutes
Cook time	26-30 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients list for Khatkhata

1 cup Split pigeon pea (toor dal/arhar dal) cooked
1 Corn corb cut into 2 inch pieces
½ Carrot roughly chopped
8-10 Tendli ends cut
8-10 French beans cut into pieces
½ cup Pumpkin cubed
2-3 Colocassia (arbi) peeled and cubed
1 Raw banana peeled and cubed
½ cup Yam cubed
1 Sweet potato peeled and cubed
½ cup Fresh coconut grated
1 tablespoon Tamarind pulp
to taste Salt
1 teaspoon Red chilli powder
½ teaspoon Turmeric powder
7-8 Triphal
1 tablespoon Jaggery (gur) grated
to sprinkle Coconut oil

Method

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.
Add pumpkin, colocasia, raw bananas, yam and sweet potato and mix well. Cover and simmer for 5 minutes.
Grind together coconut and tamarind pulp into a fine paste with water as required.
Discard seeds of triphal and soak in water for 5-10 minutes.
Add ground paste to the pan and mix well. Cover and cook for 2-3 minutes.
Add jaggery and triphal and mix well. Cover and cook for 2 minutes.
Drizzle coconut oil on top and serve hot.

#Carrot #Coconut oil #Colocassia (arbi) #Corn corb #French beans #Fresh coconut #Jaggery (gur) #Pumpkin #Raw banana #Red chilli powder #Salt #Split pigeon pea (toor dal/arhar dal) #Sweet potato #Tamarind pulp #Tendli #Turmeric powder #Yam