Khatkhatey is a Shraavan special, mixed vegetable preparation from the NKGSB cuisine of Karwar. This vegetable is prepared on the first day of Ganesh Chaturthi alongwith some other specific dishes. The vegetables that go into it’s preparation are seasonal and nutritious, not to forget the fact that it’s mainly oil free.
In the vegetables mentioned below, I haven’t added one vegetable which is available only in specific areas and that one is stalks of the pumpkin creeper. These were chopped into 2″ long pieces and added to the vegetable. Hence to replace it, my mom devised an idea of adding amaranth leaves and it’s stalks as is added in Maharashtra’s Hrushi Chi Bhaaji!
Again taking an idea from this same vegetable, my mom started adding some corn to the vegetable preparation (which is not added in the traditional one), as it seriously tastes awesome in both the preparations. Yes, and there is always the option of using the traditionally used white corn cobs or the forever available sweet corn cobs!
For some more such traditional dishes, do take a look at the following recipes too…
- Teppala Kadi In NKGSB Style of Karwar
- Jeermeeryaa Kadi
- Vataane Ananasaa Shaak
- Mugaa Aambat
- Ghotaa Aambat
- Aambaadya Saasav
Prep Time : 40 min
Cooking Time : 40 min
Serves : 8-9
Cup Used : 200 ml
- 3/4 cup Black Eyed Beans (Safed Chawli)
- 1/2 Bunch Red Amaranth Leaves (2 cups Chopped Leaves + 1 cup Chopped Tender Stalks)
- 2 Small Ridge Gourds (Approx 1 1/2 cups Chopped)
- 2 Small Drumsticks (Peeled and Chopped into approx 2″ – 2 1/2″ long Pieces)
- 200 gm Pumpkin (Approx 1 1/2 cups Chopped into 2″ chunks)
- 1/2 cup Sliced Tender Bamboo (Kirl)
- 1 cup Cubed Taushe (Seasonal Cucumber)
- 1/2 cup Cubed Radish
- 4 Hog Plums (Aambade – Peeled)
- 6-7 Teppal * (Refer Notes Below)
- 1 Corn Cob (Chopped into approx 1“ Thick Slices)
- 1 tsp Turmeric Powder
- Salt To Taste
To Be Ground :
- 1 1/4 cup Fresh Grated/Shredded Coconut
- 6-8 Dry Red Bedgi Chillies…. To be adjusted as per preference
- To make Khatkhatey, rinse and soak the black eyed beans overnight in sufficient water.
- Next morning drain them well and set aside.
- Pick the amaranth leaves and set the tender stalks aside, discarding the mature stalks.
- Add these black eyed beans, corn, drumsticks, radish, amaranth leaves and it’s tender stalks, turmeric powder and bamboo slices into a pan.
- Add water upto the level of the vegetables and cover and bring to a rolling boil.
- Reduce the flame to medium and cook covered for few more minutes
- After about 10 minutes add the rest of the vegetables except the hog plums and mix well.
- Cook covered further for some more time on medium heat.
- In the meantime, grind together the grated coconut and dry red chillies into a fine paste, using water as required.
- Soak the teppala in a few tablespoons of water and pound them lightly in the same water. Drain the water and set aside.
- When all the vegetables are well cooked, add the hog plums, coconut paste, drained teppala juice and salt to taste.
- Add some more water if required to get a gravy of medium thick consistency.
- Bring it to a boil and then reduce the heat and simmer further for about 5-6 minutes.
- Serve this delicious KHATKHATEY with home hot steamed rice, Varan and Tival for a hearty meal.
- Do serve some Hiit and Aalyaa Chatni, Kaarlyaa Saglein and Paatoli beside it if serving on the 1st day of Ganesh Chaturthi and if it’s for some other day, you can just serve some Phodi or Patravade by the side!
- Not to forget serving some traditional Aappe Aamle Lonche or Kairi Lonche or Aambadyaa Saasav to complete the delicious traditional spread!
Information sourced from the net…
* TEPPAL :
Used for Konkani, Marathi and Goan vegetarian and non-vegetarian dishes, stir- fry and gravies. Goes best with coconut and fish dishes.
Should be slightly crushed in one or two tablespoons of water, and then added to the dish, if grounded dish gets very strong and bitter.
For some more information on Teppal, click on the following link which has been sourced from the net…
PICTURES DEPICTING THE COOKING PROCESS….