Khatkhate (‘t’ s are pronounced as ‘th’) is a kind of Konkani side dish with coconut masala. Almost 90% of Konkani dishes have coconut in it and they have almost same ingredients. Still there is a huge difference in taste. All the dishes are unique and tasty.
This is one of my favorite dishes from my childhood. This has an amazing taste due to the cooked peas and is a bit sweetish in taste. Usually either a lefy vegetable called “bhajji dento” along with stem (amaranth) or tiny whole mangoes are used for this dish. Sometimes we include bamboo shoots (keerlu) also in it.
Few days back I had posted a recipe of a dish with sprouted cow peas. There we remove the skin after sprouting the peas. That gets a different aroma after cooking and this dish with the skin gives a very different aroma. You can’t even guess both are made of same peas.
Even when the peas were cooking, I was feeling like eating them. You can’t resist these peas. Since we don’t get either the leafy vegetable or the tiny mangoes here, I used few pieces of mango (along with skin). It was so satisfying to have this dish after so many days. I think I can eat this forever without getting bored of it.
Here is Ashwini’s vegetable khatkhate.
Brown cow peas(bagado) 1 cup
Coconut ¾ cup
Tiny mangos or Mango pieces 5-6
Kokam pieces(optional) 2-3
Red chilies 4-5
Teppal (Tirphal or Sichuan pepper) 3-4
Instead of mangoes, the leafy vegetable, bamboo shoots and jack fruit seeds can be used.
Soak cow peas(bagado) in water for 1-2 hours. Pressure cook it (for around 3 whistles). If using the leafy vegetable, jack fruit seeds and bamboo shoots, cook them also in pressure cooker.
Grind coconut and red chilies to a very smooth paste.
Add the masala to the peas, add mangoes (or mango pieces or the cooked leafy vegetable and bamboo shoots). Add jaggery(if using) and kokam pieces, salt and slightly crushed teppal. Cook for around 10mins.
Serve hot as a side dish with rice.
Preparation time: 30mins
PS: – If tiny mangoes are used, remove small portions of skin from 3-4 places around the mango. Do not remove the entire skin. The mangoes should not be very ripe. They should be bit still hard but should be sweet.
- Bamboo shoots and jack fruit seeds should not be along with mangoes. They are used only if leafy vegetables are added.
- If using the leafy vegetables instead of mango, use a small amount (around ½ tea spn) of jaggery to give a sweetish taste.
- If mangoes are a bit sour, no need to use Kokam. If kokam is not available, use tamarind.
Teppal is available in few of the Chinese store here, but if you don’t find them, ignore.