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A unique Goan mixed vegetable curry, simmered with pigeon pea lentils and a fragrant coconut-spice paste. Its distinct flavor comes from teppal (Sichuan peppercorns), tamarind, and jaggery, creating a perfect balance of sweet, sour, and spicy notes.
Cook the Dal and Vegetables
Prepare the Coconut Masala Paste
Combine and Simmer the Curry
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A unique Goan mixed vegetable curry, simmered with pigeon pea lentils and a fragrant coconut-spice paste. Its distinct flavor comes from teppal (Sichuan peppercorns), tamarind, and jaggery, creating a perfect balance of sweet, sour, and spicy notes.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 349.05 calories per serving with 10.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Final Adjustments and Serving
You can use other vegetables like raw banana, radish, carrots, or breadfruit (neer phanas). Adjust cooking times accordingly.
While traditionally made with toor dal, you can try a mix of toor and chana dal for a different texture.
For a spicier curry, use a hotter variety of dried red chilies like Byadgi or Guntur, or increase the quantity.
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them.
The combination of lentils and a wide variety of vegetables makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Toor dal (pigeon peas) provides a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
With ingredients like pumpkin, sweet potato, and drumsticks, this curry is loaded with essential vitamins like Vitamin A and C, and minerals like potassium and iron, boosting immunity and overall health.
Spices like turmeric and red chilies contain compounds like curcumin and capsaicin, which have known anti-inflammatory properties that can help reduce inflammation in the body.
Khatkhate is a traditional Goan Hindu mixed vegetable curry. It is known for its unique flavor profile which is a blend of sweet, sour, and spicy, derived from jaggery, tamarind, and a special coconut-chili paste featuring teppal (Sichuan peppercorns).
Yes, Khatkhate is a very healthy dish. It is packed with fiber, vitamins, and minerals from the variety of vegetables and contains plant-based protein from the toor dal. It is cooked with minimal oil and is naturally vegan and gluten-free.
One serving of Khatkhate (approximately 1 cup or 415g) contains around 280-320 calories. The exact count can vary based on the specific vegetables used and the amount of coconut and jaggery.
Teppal, also known as tirphal or Sichuan peppercorn, is a unique spice that provides a pungent, slightly numbing flavor. There is no direct substitute for its distinct taste. If you can't find it, you can omit it, but the curry will lack its signature Goan flavor.
Absolutely. The beauty of Khatkhate is its versatility. You can use any seasonal root vegetables or gourds that don't turn mushy easily, such as carrots, raw bananas, radish, or breadfruit.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to deepen overnight, making it taste even better the next day. Reheat gently on the stovetop before serving.