Making this is easier than trying to say the name of it !
You pronounce this as 'khat-khat-ein', where the 'ein' needs to be said with a real nasal twang, which we Konkanis are famous for !!
My dad's very close friend's family lives in Goa - they are like an extended family to us. On one of my visits, I happened to go to their place for a self-invited lunch on Monday. The lady of the house was so upset because Mondays are 'Shivraak', its the vegetarian day of the week and she could not make her famous prawn pulav or fish ambotik for me. My son was about a year old and I told her I wanted just simple home-cooked food.
There was Solkadi, dal, rice, chapatis and this khatkhaten - it was a lovely meal, though I was invited the next day again for the fishy spead !!
My son loved the khatkhaten, and its so packed with veggies, that I have started making it very often after that...
Khatkhaten (Mixed Vegetables in a coconut masala)
What you need -
2 cups cubed red pumpkin
1 cups cubed potatoes
1/2 cup beans
1 cup cut carrot
6 triphals / sichuan pepper
10 garlic cloves
1/2 cup grated coconut
3 red chillies
1 tsp coriander seeds
small ball of tamarind
2 tbsp grated jaggery
salt to taste
What you do with it -
Steam the pumpkin, potaotes, beans and carrots
You could do this in a cooker, but keep it for just 1 whistle, or it could get overcooked
Add salt and jaggery to the steamed vegetables
Grind together the coconut, red chillies, 3-4 pods of garlic, coriander seeds and tamarind to make a smooth paste
Add the ground masala to the vegetables
Crush the teppals lightly in a spoon of water and add (Dont grind the teppals - they are too strong in taste)
Simmer on a low flame till it comes to a boil
Heat oil and add the remaining garlic pods and fry till they turn reddish-brown
Add the seasoning to the dish
The teppals can be discarded before you serve. Its used just for the aroma and taste it adds to the dish
This can be had with a simple dal and rice.
Teppal has a very sharp and strong flavour. It tastes great with the fish curries, but I love it in this dish too.