during earlier times when freezing facilities where not available khatkhate was one way for the lady of the house to finish off her leftover uncooked/raw vegetables and this was prepared atleast once a week.
i think the problem of finishing off the leftovers gave birth to such a wonderful recipe.
The essential vegetables are RED PUMPKIN AND RADISH
The rest of the vegetables are optional . i will be giving you the list of vegetables that i use .
do not add brinjal and lady finger as these are slimy and will spoil the texture of the vegetable
recipe will follow.
SORRY FRIENDS FOR THE DELAY....
posting the recipe for this dish just got postponed so here i am writing the recipe
Cooking khatkhate is a bit complicated or should I say a many step process so let me give it to you in steps
Chop vegetables like yellow pumpkin, radish, cucumber, carrots, arbi, corn, and every other vegetable you have in your fridge other than karela, bhendi, brinjals or capsicum (this gives a different flavour which does not go well with khatkhate). Chop them into big cubes.
Cook fast cooking vegetables like pumpkin, cabbage, or cauliflower in a big kadai and cook the rest of the vegetables which take a longer time to cook in a cooker. Also cook the below Tovar dal and peanut mixture in the cooker, off course in a separate vessel.
Soak ½ cup Tovar dal and ½ cup peanuts for about 2 hours.
Grind together 1 cup grated coconut
3 red hot chilies (dry)
1 tsp haldi powder
Marble size tamarind
Marble size Jaggery
FOR THE FINAL ASSEMBLY
Mix all the vegetables, peanut and Tovar dal together
Add the ground coconut paste.
Add salt to taste.
You have to take trepala or teephal as we call it in goa; teephal is a small fruit which has a peculiar smell. it has to be added to this at the end to bring out its flavour.
You get this nice saffron colour to the khatkhate; you can also use Kashmiri chili powder to get the desired colour.
Khatkhate is ready to be relished…