Daring Cooks April 2010: Khutkhute - Goan Vegetable Stew

The Daring Cooks challenge for April was a tough one for a vegetarian. Though our host Wolf was kind enough to discuss a vegetarian possibility for the classic Brunswick Stew, anyone can see this is a meat lovers recipe!! I considered making a version by simply dropping out the meats, but then it would really be no different from some sort of a mixed vegetable soup. Somehow that idea was not gelling with me but I did want to make a stew for this challenge.

So here is what I made instead: Khutkhute or an exotic Goan Style Mixed Vegetable Stew - its vegetarian, its vegan, and it goes exceptionally well with rice and quinoa!!

 

Ingredients:
3 cups of vegetables cut into big chunks (carrot, potato, plantain, beans, yam, peas, pumpkin and corn cobs)
¼ cup chana dal, soaked overnight
2 tirphal/ peppercorns
A walnut size ball of jaggery
2 kokum pieces or
Salt to taste

Grind to a fine paste a drop of water:
1/2 cup of grated coconut
2 dry red chillies
1/2 tsp turmeric powder
1 tsp tamarind paste

Method:

1. Cook the chana dal until just tender. Do not overcook.
2. Place all the vegetables except the peas in a large saucepan. Add just enough water to cook them.
3. Add the tirphal/peppercorns to cooked vegetables. 
4. Prepare the coconut paste and add to the stew along with the peas and mix well. Simmer
5. Next add the cooked dal, jaggery, salt and kokum.
6. Remove from heat and serve with fresh appam, rice, or quinoa.

Postscript: The 2010April Daring Cooks challenge was hosted by Wolf of Wolf's Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club. 

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