Ingredients
- Serves 8
- 1/2 cup toor dal or split pigeon peas
- 3 corn on the cob cleaned and cut into 3 pieces each
- 1 turnip or shalgam diced into small 1/2 inch pieces
- /2 cup fresh Jackfruit peeled and halved (if available) (optional)
- Magge (Chinese cucumber or yellow cucumber) cut into ½ inch pieces
- 1 cup Suran or Elephant’s Foot Yam peeled cut into ½ inch pieces
- 1/2 cup Ratale cut into ½ inch pieces
- 1/2 cup raw plantain cut into ½ inch rounds
- 1/2 cup Neer or Vidheshi fanas, also called breadfruit (cut into small pieces) (optional)
- 2 teaspoons corn on the cob cleaned and cut into 3 pieces each
- 50 grams of turnip or shalgam diced
- 50 grams of white radish diced
- 100g bhajiravi gevda/field beans/val (washed and diced)
- 100g Pieces Ghosale or Ridge gourd
- 1/4 cup Keerlu or bamboo shoots (optional)
- 50g leaves Bhajji dent or green maath or Amaranthus (cleaned, stalked removed and leaves washed OPTIONAL)
- 2-3 pan or taro leaves finely sliced (OPTIONAL)
- 50g taro root (optional) (washed, peeled and diced)
- 1 long drumsticks or shevya che shengya washed and cut into 5-6 2 inch long pieces
- 1.5 turmeric powder
- 1/2 tablespoon tirfal or teppals seeds (lightly smashed)
- FOR THE SPICE PASTE
- 6 methi or fenugreek seeds
- 2 teaspoons coriander seeds (optional)
- 2 teaspoons cumin seeds (optional)
- 1 teaspoon split Bengal gram (Urad dal)
- 1 cup grated white Coconut fresh or frozen and defrosted
- 8 dried Bedgi or Kashmiri Red chillies (seeds and stalks removed)
- 1 raw Ambado (hog plum) or 3 dried kokum or 2 teaspoon tamarind extract
- salt, jaggery and red chilli powder to taste.
Instructions
- Roast all the spices and coconut in a dry skilet on low flame about 5-7 minutes until toasty and fragrant. Stir to prevent burning. Cool and grind to a smooth powder. Reserve.
- Cook the lentils in a liter of water with the turmeric and 2 teaspoons salt on a medium flame until tender and soft in a large cooking pot.
- Add the potatoes, plantain, breadfruit and crushed teppal or tirphal, coconut spice paste and cook about 10 minutes on a medium flame. Depending on your choice of vegetables, gourds and beans add them in the order of the cooking time they take. Add the ones that take longer to cook first followed by the gourds and yam that take less cooking time and then the leaves.
- Add the kokum , ambado or tamarind, salt, jaggery and pumpkin and yam and cook another 2 minutes. Add all the remaining vegetables and cook. Khatkhate is a thick stew so don't add too much water.
- Stir in the coconut paste and peas. Bring to a simmer. Remove from heat, top with yogurt if preferred and serve.
© 2023 All content copyright: Tara Deshpande
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