Goan Khatkhate Mixed Vegetable Festival Curry

Ingredients

• For the vegetables (use a minimum of 5 varieties):
• 1 raw banana — peeled, cubed
• 2 drumstick pods — cut into 5 cm pieces
• 1 small yam — peeled, cubed
• 1 cup pumpkin — cubed
• 1 cup beans — cut into pieces
• 1 medium potato — cubed
• For the coconut paste (blend together):
• 1 cup fresh grated coconut
• 6 dried red chilli
• 1 tsp cumin seeds
• 4 black pepper
• 1/2 tsp turmeric
• For cooking:
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 10 curry leaves
• 4 dried kokum pieces (or 1/2 tsp tamarind paste)
• salt to taste
• 1 tsp jaggery

Method

1. Prepare all vegetables: Peel and cut all vegetables into roughly equal 2 cm pieces. The variety of vegetables is what makes khatkhate — each one contributes a different flavour and texture to the final curry. Traditionally at least 5 different vegetables are required.
2. Make the coconut paste: Blend grated coconut, dried red chilli, cumin seeds, black pepper and turmeric with 1/4 cup water to a very smooth paste. This paste is the flavour base and thickener.
3. Heat coconut oil: Heat 2 tbsp coconut oil in a large heavy pot on medium.
4. Add mustard seeds and curry leaves: Add mustard seeds — wait to pop. Add curry leaves. Stir 10 seconds.
5. Add hard vegetables first: Add yam, raw banana and potato cubes. Stir to coat in the spiced oil. Add 1 cup water. Cover and cook 5 minutes.
6. Add remaining vegetables: Add drumstick, pumpkin and beans. Stir gently.
7. Add the coconut paste: Add the ground coconut-spice paste. Stir well to combine with the vegetables. The paste will coat everything.
8. Add kokum and seasoning: Add the dried kokum pieces (or tamarind paste), jaggery and salt. Add enough water so the curry is flowing but not watery — about 1/2 cup.
9. Cook covered: Cover the pot. Cook on medium-low heat for 15 to 18 minutes until all vegetables are completely tender. Open and stir gently twice during this time.
10. Taste and serve: Open the lid. All vegetables should be cooked through. The gravy should be thick from the coconut paste. Taste — the khatkhate should be mildly spiced, slightly sour from kokum and with a gentle sweetness from the jaggery. Serve with steamed rice.
11. Note: Khatkhate is the ritual vegetable preparation of Goan Hindu festivals — specifically made for Ganesh Chaturthi and other religious observances. The five or more vegetables represent abundance and variety. The use of kokum and coconut as the souring and thickening agents marks this as specifically Goan. Unlike most festival foods that are sweet, khatkhate is a savoury main course curry.