Brown cow peas sidedish (Bagade khatkhate)

bagade khatkhate

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.

Serves: 3-4
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.


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15 thoughts on “Brown cow peas sidedish (Bagade khatkhate)”

  1. Hey Shilpa,

    Looks like a yummy recipe. I love Konkani food. And I always on the lookout for new sidedishes for chapathi. Will give this a try. I have mango at home but not sure about cow peas. Will let u know when i try it.


  2. Duane, Asha Thanks a lot.

    Smitha, “bhajji dento” and vali are different. I guess this is from ‘amaranthus’ family. I will post the picture if I get it somewhere.

    Latha, cow peas are easily available in Indian store. Give this a try and you will love it :).

    Thanks Prema.

    Shaheen, I did not use bamboo shoot when I tried here. In India we use fresh bamboo shoots. It is an optional ingredient and I did not use it :).

  3. hey, this new site looks very colorful like many of your recipes.

    U know I had tried onion tambli, banana roti and kokum fish curry. Really very tasty and easy to make.

    Thanks so much.

  4. According to my researches, there isn’t a proper English name for what you call bhajji dento. I am almost certain that it’s Latin name is Amaranthus tristis (Sad Amaranth). The database I found (of Indian medicinal plants gives the alternative names in various languages as:
    Hindi: Tandoolia
    Kannada: Harive
    Konkani: Denttya bhaji; Dento
    Sanskrit: Tandoolia
    Tamil: Araikeerai
    Telegu: Koiya-koora
    Tulu: Padpae

    Another page says that Amaranthus tristis is the same as Amaranthus dubius (Doubtful Amaranth!) and gives one of the French names as ‘Epinard piquant’ (Piquant Spinach). Europeans would tend to call any green leaf which goes limp when cooked ‘Spinach’, so you couldn’t really rely on getting the same thing if you found it in a market as ‘Oriental Spinach’ – it might be one of several hundred different vegetables, all with different tastes! Even the botanists are not sure what it is, it seems!

    I’d love to taste the real thing but would be happy to experiment with any green leafy vegetable, though the taste may not be the same.

    I found your page, by the way, while researching ‘cow peas’ and I have marked your recipe as one to try 🙂

  5. CAn you let me know to prepare Rice string hoppers with fresh coconut milk (Shavian and naralya rassu)? I think it is a Konkani specialty especially when the son-in-law visits his in-laws house.Thanks

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