Kobbu- Dudhya Khatkhato (Sugarcane- Pumpkin Curry).

“Kobbu- Dudhya Khatkhato (Sugarcane- Pumpkin Curry)” … this strong teppal (Sichuan Pepper) flavored curry always travels me back to Goa … the food served at temple full of Goddess Mahalsa Narayani’s grace at Mardol makes me nostalgic recollecting memories of those days … been a long time so prepared and had to my hearts content …

** Khatkhato is a No Onion-Garlic Curry full of teppal (sichuan pepper) flavor, prepared usually at temples during festive times and in Mangalore, my hometown it is served during Rata Saptami (Car Festival). At Mahalasa Narayani Temple, Mardol, Goa too, this dish is served often as teppal is available in abundance there. One needs to adapt to its taste as it is somewhat strong flavored and there are many who are hesitant to have this curry for the very same reason. In Goa it is extensively used in curries, so also in North Kanara parts of Karnataka, in southern parts of Karnataka state it is somewhat used in minimum except in some exceptional curries which are famous for the same like this one.

** There a few variations to Khatkhato recipe as per the native place of people migrated and I will be sharing a few of them soon, so also the ones with the usage of teppal. I have added teppal picture in the collage so that you can check it out if need be. This curry is prepared with yellow pumpkin (dudhye) along with addition of sugarcane pieces, however in some parts the same is prepared with only pumpkin excluding sugarcane, but the traditional GSB Konkani Saraswat Cuisine calls for addition of the same. In temples at some places they add while at some they do not, so I guess it is upto individual liking. Addition of jaggery too is optional, but I do add a little bit as it enhances the taste and takes it to a different level.

** About Addition of Sichuan Pepper / teppal to curries :

The addition of teppal / sichuan pepper depends upon how much aromatic it is. If too strong in flavor use less and vice versa. The older the shelf life of teppal, lesser aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly flavored dish while some prefer it with stronger smell. So use your judgment while adding in the teppal, with experience, you will learn to adjust the same. Also remember to snip off the stem and the center black seed from the teppal before grinding or using the same.

**Again Sichuan Pepper / Teppal can be used via 2 methods ... You may choose any method that suits you.

1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and grind and use it to the curry. It is also used while frying ingredients and added to masala while grinding.

2) The other method is to grind the teppal / sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala.

** I have mentioned both methods of addition of teppal, you may choose that which is suitable to you. I most of the time grind them in masala. But once again I repeat the inner black seed within teppal should be discarded while grinding along with masala.

** Here is the traditional recipe for “Kobbu- Dudhya Khatkhato (Sugarcane- Pumpkin Curry)” … GSB/ Konkani Saraswat Style …

** Ingredients :

Yellow Pumpkin/ Dudhye : 250-300 gms.

Sugarcane/ Kobbu : about 20 to 25 pieces of 1” length x ¼” width.

Coconut/ Soyi/ Nariyal : 1 cup freshly grated

Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 5-7 fried in little oil

Tamarind/ Chinchama/ Imly : small marble sized

Teppal/ Sichuan Pepper : 8-10 (+/- depending upon aroma)

Jaggery/ Goda : 1 tblsp grated/ powder

Salt/ Namak/ Meeta : to taste

Coconut Oil/ Nariyal Tel/ Narlele Tela : 1-2 tblsp

** Cut both pumpkin and sugarcane into pieces as shown in the picture and keep them ready aside. For pumpkin you can retain the outer skin if desired, but this time I have not.

** For Addition of Teppal/ Sichuan Pepper to Khatkhato Curry : Add the teppal/ sichuan pepper in a small bowl with 2-3 tblsp of water taking care to see that the stem and the inner black seed is removed. With the help of a stone/ weight crush it well, cover and let soak for 10 minutes, sieve it and keep the water ready aside. You can either use this water for grinding of the masala or add it directly to curry.

** For the Masala : Add the coconut, red chillies, tamarind into a mixer grinder and grind to a paste with either the sieved teppal water or normal water. The ground masala need not be too fine, you can retain it slightly coarser or as is your preference. Keep this ready aside.

** Add the sugarcane piece into a thick bottomed kadai or vessel along with about 2 cups of water and bring to a boil, lower the heat to medium and let cook for 3-4 minutes, then add in the pumpkin pieces and continue cooking till the pumpkin is 75% cooked.

** Now add ground masala, salt, jaggery powder, sieved teppal water, to cooking ingredients, mix well and continue cooking till pumpkin is almost cooked. Lower heat, let simmer for a few minutes, stirring often and lastly add coconut oil, mix well and remove from heat.

** Keep the curry aside covered for 10-15 minutes for the flavors to seep in. This is a semi thick textured curry, so go easy on addition of water, you can always add hot water and mix well before serving if you find that the curry has thickened a lot.

** “Kobbu-Dudhya Khatkhato (Sugarcane- Pumpkin Curry)” is done and ready to be served. This curry is served in temples along with other dishes for lunch. Can be served with roti too, however this curry tastes best served as a side dish with rice along with other dishes. Do try it out and enjoy with family and friends.