Saturday, July 30, 2016

Goan Mushroom Xacuti

  • 20 button mushrooms
  • 1 small onion chopped
  • Half marble size ball of tamarind 
  • 2 cups  grated Coconut (dry or fresh)
  • 1 medium size Tomato chopped
  • 2 tbsp. of chopped coriander leaves
  • Salt



Garam masala
  • 6-7 Cloves
  • 2″ piece Cinnamon
  • 2″ piece Nutmeg
  • 7-8 Pepper
  • 1 tsp Shahjeera(caraway seeds)
  • 1 tsp Dagad Phool
  • 2-3 Japatri(mace)
  •  5-6 Red chilies 
  • 1 tsp Khus khus(Poppy seeds) 
  • 1 tsp  Fennel seeds(badishepi)  
  • 1 onion cut into slices
  • 2 cloves garlic 
  • 1 green chilli  
  •  ½ tsp turmeric



  1. Wash the mushroom or wipe them with a clean cloth. Chop them into medium chunks and keep them aside.
  2. In a pan heat 1tablespoon of oil and fry the chopped onion.
  3. Now add the chopped mushrooms and cook it for 15-20 minutes till they become soft and releases water. Once they are cooked add salt. Keep it aside.
  4. Heat oil and fry the garam masala spices, (add turmeric after spices are cooled down) on a low flame in it taking care not to burn them. Take it out of pan and let it cool
  5. Add 3/4 cup onion and fry till they turn brownish, keep it aside. Roast the coconut (without adding oil) till it turns slightly brownish.
  6.  Grind fried onion, coconut, tamarind and roasted  spices  to a smooth paste and keep aside.
  7. Add the paste to cooked mushrooms , Add tomatoes chopped into big pieces and chopped coriander leaves and cook until it boils. Do not over boil the curry..
  8. You can serve this with bread, roti, rice, bhakari, roti.


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