Ingredients: Button mushrooms, Onion - chopped, Tomato - finely chopped, sprig Coriander (Dhania) Leaves - finely chopped, cup Fresh coconut - grated, Dry Red Chillies - crushed, teaspoon Coriander (Dhania) Seeds, Whole Black Peppercorns, Cloves (Laung), teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, Tamarind - marble sized bal, - to taste, tablespoon Sunflower Oil, Vegetarian diet
Instructions: To begin with Goan Mushroom Xacuti, wash the mushroom or wipe them with a clean cloth. Chop them into medium chunks and keep them aside.The next step is to make the Xacuti paste. Take a pan and add 2 tablespoon oil. Add the onions and saute them until it changes color and becomes soft.Add all the spices including coriander seeds, dry red chillies, cloves into the pan masala and saute for 4 to 5 mins more.After 4-5 mins, add grated coconut and saute it on low flame till it changes its colour to brown and then switch off the gas.Now add the tamarind ball and turmeric powder to the roasted grated coconut mixture, stir and let this cool down.Once its done, grind the grated coconut mixture by adding 1 cup of water to make it a thin gravy and keep it aside.Now in the same pan, heat 1 tablespoon oil and fry the remaining chopped onions. Sauce it till the onion changes its colour.Once it’s done, add the chopped tomatoes and cook it till they becomes soft. Now add the chopped mushrooms and cook it for 15-20 minutes till they becomes soft and releases water.Once it is done, pour the grinder gravy in the mixture and cook it for another 5-8 minutes. Add salt according o your taste and garnish it with chopped fresh coriander leaves.Serve Goan Mushroom Xacuti with tandoori roti, naan or phulkas. You can also have it with soft buns or sliced breads.