From Grandma’s Kitchen: Goan Khatkhate

Khatkhate is a mixed vegetable stew. Triphal berries lend the dish its unique flavour.



½ cup toor dal (yellow pigeon peas)

3 drumsticks (cut into 2-inch pieces)

1 carrot (cut into pieces)

1 tsp cumin seeds

8 curry leaves

1 tsp coriander powder

½ tsp turmeric powder

1 tbsp jaggery

8 teppal berries/ triphal berries/ Sichuan pepper (crushed)

5 dried kokum petals OR marble-sized ball of tamarind

½ cup raw banana

1 radish (cut into pieces)

4-5 dry red chillies

½ cup ridge gourd

½ cup pumpkin (chopped into pieces)

1 cup grated coconut

Salt to taste



Boil 3 cups water and put in the toor dal. Let it cook for 5 minutes.

Grind the coconut, chillies, turmeric, and jaggery with a little water.

In a little water, cook the carrot, banana, ridge gourd, radish for roughly 10 minutes. Then add the drumsticks and cook till soft.

Heat oil in a pan, put the cumin seeds and let it fry for 10 seconds. Then throw in the curry leaves. Add the coconut paste after a few seconds.

Then, add the dal.

Lastly, put in the cooked vegetables, triphal berries, coriander powder, kokum, and salt. Let it cook for a few minutes till ready.