Mushroom Xacuti

Mushroom Xacuti

Who says Goan food doesn’t cater to vegetarians? Try yummy mushroom xacuti ( shakuti ) cooked in a coconut masala with tangy tamarind (Recipe partially adapted from from Femina & Deepa Awchat)

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

You will need

2 tablespoon oil ( or 4 tablespoon )
10 cloves
10 flakes garlic, chopped
10 black peppercorns
7 dried red chillies
2 sticks cinnamon
1 tablespoon coriander seeds
75 g (5 tablespoons) grated coconut
1 onion, chopped
300 g button mushrooms, halved
125 ml water ( 1/2 cup )
2 tablespoon tamarind pulp
Salt to taste
100 ml thick coconut milk ( optional )

Method

Heat 1 teaspoon oil of oil in a pan or iron kadai. Stir - fry cloves, garlic, peppercorns, garlic, red chillies, cinnamon, coriander seeds and grated coconut till fragrant and golden color (approximate roasting time 20 minutes on a low to medium heat and stir continuously). Grind to a fine paste, adding 1 - 2 tablespoon water as required.

Heat remaining oil in a pan and saute the chopped onions till light brown.

Add mushrooms and saute for two minutes.

Add a cup of water, cover with a lid and cook till mushrooms are tender on a medium heat (approximately 5 minutes).

Add masala paste, tamarind pulp, salt and adjust with 1/4 cup water (25 ml if required) and cook again on a low heat for 5 minutes or till the gravy slightly thickens. Switch off the heat.

Finally add 100 ml coconut milk ( optional ) and mix well. Serve hot with Rice / Pulao / Rotis ...

Smart Tips

Tip for Silver and Steel Utensils:

Never soak silver and stainless steel utensils together - the silver will turn black !!!!!

Tip for Breads:

Source - Ideal home

Apply butter to the sharp edge of the knife before using it to cut bread. This way, you get thin even slices.