Like me if you are fond of vegetables, then you will definitely enjoy this stew. A specialty among the Goan Hindu Community served at weddings, pujas, festivals and other occasions. This traditional dish is prepared with at least five vegetables. Recommended variety are the hearty root vegetables like potatoes, carrots, radish, sweet potatoes, taro (arbi), turnip, yam, suran (elephant foot yam) as they maintain their structure during the cooking process. You can also use corn on the cob, drumsticks, breadfruit, any leftover or seasonal vegetables. Avoid using okra (lady fingers) for its sliminess and eggplants (brinjals) that soften easily.
I have used potatoes, carrots, pumpkin, green beans and peas. The vegetables were parboiled and then cooked in a lightly spiced coconut gravy along with toor dal (split yellow pigeon peas). Kokum was added for sourness and a dash of jaggery for sweetness. Spiceberry tirphal or teppal included at the end for its aroma and flavour. No onion, garlic, ginger, green chillies and tomatoes were used. This stew is nutritious and colourful with a rich taste.
Loaded with vitamins, minerals and antioxidants, vegetables should be a part of your daily diet. They are a rich source of nutrients, vital for good health and maintenance of the body, reducing many chronic diseases. Low in calories and fat with a high fibre content aiding in weight management, controlling cholesterol and blood sugar levels. No wonder, mom was always right when she said, "eat your vegetables".
I have used potatoes, carrots, pumpkin, green beans and peas. The vegetables were parboiled and then cooked in a lightly spiced coconut gravy along with toor dal (split yellow pigeon peas). Kokum was added for sourness and a dash of jaggery for sweetness. Spiceberry tirphal or teppal included at the end for its aroma and flavour. No onion, garlic, ginger, green chillies and tomatoes were used. This stew is nutritious and colourful with a rich taste.
Loaded with vitamins, minerals and antioxidants, vegetables should be a part of your daily diet. They are a rich source of nutrients, vital for good health and maintenance of the body, reducing many chronic diseases. Low in calories and fat with a high fibre content aiding in weight management, controlling cholesterol and blood sugar levels. No wonder, mom was always right when she said, "eat your vegetables".
Kokum (Solan or Bindasol in Konkani)
Dried Triphal or Teppal (Teflam Seeds)
Khatkhate (Goan Vegetable Stew)
(Serves 8)
Ingredients:
200 grams pumpkin (cut into 1" pieces)
150 grams green beans (cut into 1" pieces)
1 large carrot (cut into 1" cubes)
2 large potatoes (cut into 1" cubes)
1 cup green peas
1 teaspoon coriander powder
1/2 cup toor dal (split yellow pigeon peas)
5 dried kokum petals
8 tirphal or teppal (teflam seeds)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 sprig of curry leaves
1 1/2 teaspoons jaggery
2 tablespoons oil
salt
Grind to a paste (with little water)
1 cup fresh grated coconut
5 red dried Kashmiri chillies
1/2 teaspoon turmeric powder
Method:
Soak the toor dal for 30 minutes. Boil with 3 cups water and salt till soft. Skim off the foam that rises to the top.
Each vegetable has to be cooked in order, depending on its cooking time.
In a saucepan, boil potatoes first with 1 cup water and salt. When partially cooked, transfer to a plate leaving the stock behind. Now cook the carrot cubes in the same liquid for a couple of minutes. Add the pumpkin and let both the vegetables (carrot and pumpkin) cook for another couple of minutes. Finally stir in the green beans and cook for an additional two minutes. (One cup of water was sufficient to parboil these vegetables. Depending on the vegetables you use, you may have to increase the quantity of water and cooking time.)
Heat oil in a wide bottomed pan, add mustard seeds, cumin seeds and curry leaves. Once the seeds splutter, stir in the coriander powder and spice paste. Fry well, then add one cup water after passing it through the blender used for grinding. Mix in the cooked toor dal and kokum.
Once the gravy comes to a boil, add the parboiled vegetables (potatoes, pumpkin, carrot and green beans), remaining stock, green peas, jaggery and salt. Simmer on medium heat for flavours to blend, vegetables to cook through and gravy to thicken, around 5 minutes.
Lightly pound the spiceberry tirphal (without the seed which is discarded), add to the gravy and cook for a couple of minutes. (This spiceberry is added at the end for its aroma and flavour.)
Serve the vegetable stew with rice or chapatis.
Note:
(Serves 8)
Ingredients:
200 grams pumpkin (cut into 1" pieces)
150 grams green beans (cut into 1" pieces)
1 large carrot (cut into 1" cubes)
2 large potatoes (cut into 1" cubes)
1 cup green peas
1 teaspoon coriander powder
1/2 cup toor dal (split yellow pigeon peas)
5 dried kokum petals
8 tirphal or teppal (teflam seeds)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 sprig of curry leaves
1 1/2 teaspoons jaggery
2 tablespoons oil
salt
Grind to a paste (with little water)
1 cup fresh grated coconut
5 red dried Kashmiri chillies
1/2 teaspoon turmeric powder
Method:
Soak the toor dal for 30 minutes. Boil with 3 cups water and salt till soft. Skim off the foam that rises to the top.
Each vegetable has to be cooked in order, depending on its cooking time.
In a saucepan, boil potatoes first with 1 cup water and salt. When partially cooked, transfer to a plate leaving the stock behind. Now cook the carrot cubes in the same liquid for a couple of minutes. Add the pumpkin and let both the vegetables (carrot and pumpkin) cook for another couple of minutes. Finally stir in the green beans and cook for an additional two minutes. (One cup of water was sufficient to parboil these vegetables. Depending on the vegetables you use, you may have to increase the quantity of water and cooking time.)
Heat oil in a wide bottomed pan, add mustard seeds, cumin seeds and curry leaves. Once the seeds splutter, stir in the coriander powder and spice paste. Fry well, then add one cup water after passing it through the blender used for grinding. Mix in the cooked toor dal and kokum.
Once the gravy comes to a boil, add the parboiled vegetables (potatoes, pumpkin, carrot and green beans), remaining stock, green peas, jaggery and salt. Simmer on medium heat for flavours to blend, vegetables to cook through and gravy to thicken, around 5 minutes.
Lightly pound the spiceberry tirphal (without the seed which is discarded), add to the gravy and cook for a couple of minutes. (This spiceberry is added at the end for its aroma and flavour.)
Serve the vegetable stew with rice or chapatis.
Note:
- Around 1/2 kg vegetables were used.
- If you don't have kokum, grind a small piece of tamarind with coconut, red chillies and turmeric powder.
- Three cups water was used to boil the toor dal, one cup to cook the vegetables and one cup for the gravy, total 5 cups. Additional water used to grind the paste.
- Use a wide bottomed pan to cook the stew providing enough room for the vegetables to spread and retain their structure.
