Goan Khatkhate
Goan Khatkhate

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, goan khatkhate. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Goan Khatkhate is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Goan Khatkhate is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have goan khatkhate using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Goan Khatkhate:
  1. Make ready 150 gms Tuvar Dal / Arhar Dal-
  2. Prepare 150 grams Chana Dal / Bengal Gram Dal-150
  3. Prepare 2-3 tbsp each of Assorted Vegetables (drumsticks, peas cauliflower, carrots,radish, pumpkin,potato, french beans) peeled and chopped/ cubed into 1/2 inch pieces
  4. Make ready 4-5 berries of Tirphal / Timur / Sichuan Pepper
  5. Get 1/2 teaspoon Pepper corns
  6. Get 1 teaspoon Cumin Seeds
  7. Get 1 tablespoon Coriander Seeds
  8. Prepare 8-10 Curry Leaves
  9. Make ready 6-7 Kashmiri Red Chillies
  10. Take 1 teaspoon Turmeric Powder
  11. Get 1 inch piece of Ginger
  12. Take 1/2 a freshly gratedCoconut
  13. Prepare 1 tablespoon Jaggery
  14. Make ready 1small ime sized ball of Tamarind
  15. Prepare 4-5petals Dried Kokum
  16. Make ready to taste Salt
  17. Prepare 1 table spoon Refined Oil / Gheee
  18. Make ready As required Water
Instructions to make Goan Khatkhate:
  1. Wash and soak both the dals for fifteen minutes. Pressure cook adding salt and half of the turmeric till soft.
  2. Lightly steam all the veggies with a little water till they are cooked.
  3. Grind together the coriander seeds, tirphal, peppercorns, tamarind, dry red chillies, ginger, turmeric and coconut, adding a little water to make a smooth paste. Set aside the ready coconut-masala paste.
  4. Now mash the cooked dals lightly with a spoon or a mathna / churner adding a little more water to make a runny consistency. Add the kokum, mix in. Add the jaggery and the cooked vegetables and mix in. PS- You might wonder why tamarind and kokum (both of which are souring agents) are used together in this recipe, well the tamarind imparts the tang to the curry and the kokum provides the reddish dark hue and a touch of extra sourness too which is balances the sweet flavours of the jaggery.
  5. Heat ghee in a small pan, add the cumin seeds, allow them to crackle and then add the curry leaves. Mix in the ground coconut-masala paste and saute for 2-3 minutes.
  6. Add this to the dal-vegetable mix in the cooker. Adjust the salt seasoning and the consistency of the curry by adding more water if necessary. Put the cooker back on heat without fixing the lid. Gently simmer for 2-3 minutes, stirring in between.
  7. Take off heat. Serve topped with grated fresh coconut and chopped fresh coriander. Goes best with plain boiled rice with a dollop of ghee on top or hot polis / chapatis.

So that is going to wrap it up with this exceptional food goan khatkhate recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!