Mushroom Xacuti

Xacuti is a Goan spicy dish. It is a coconut and onion based curry with varied spices. The curry paste can be used for non-veg dishes too. I use it mainly for mushrooms, soya chunks and cauliflower.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

For Mushroom Xacuti:

1. Mushrooms - 2 packs or 400 gm
2. Onion (chopped) - 2 medium
3. Tomato (chopped) - 1 medium
4. Xacuti paste
5. Oil - 1 tbsp
6. Corriander leaves - for garnishing
7. Salt to taste

For making Xacuti paste:

1. Coconut (scrapped) - 1 1/2 cup
2. Onion (sliced) - 1 medium
3. Cloves - 3
4. Star anise (seeds removed) - 3 petals 
5. Cinnamon - 1/4" stick
6. Peppercorns - 6 to 8
7. Green/ black cardamom - 5 seeds
8. Nutmeg - a tiny piece
9. Mace - 2 thin petals
10. Fennel seeds - 1/4 tsp
11. Poppy seeds - 1/3 tsp
12. Cumin seeds - a pinch
13. Corriander seeds - 1/2 tsp
14. Kashmiri mirchi - 1
15. Byadgi mirchi / any other red chilly - as per your requirement
16. Ginger - a thin slice
17. Turmeric powder - 1/4 tsp
18. Tamarind - half a marble sized ball
19. Oil (preferably coconut oil) - 2 to 3 tbsp

Procedure:

For making Xacuti paste:

• Heat oil in a kadai.
• Fry spices numbering 3 to 12 till they give out aroma, take them out. In the same oil fry ginger, next red chillies and at last corriander seeds. Take them out.
• In the same oil fry onion till golden brown, add coconut and stir fry till coconut turns slightly brown (flame should me low to medium).
• Grind all the ingredients including tamarind and turmeric powder to a fine paste by adding sufficient water.

For making Mushroom Xacuti:

• Wash mushrooms at least thrice and cut them into quarters or just medium sized pieces.
• Heat oil in a pan and saute onion.
• Add tomatoes and saute.
• Add mushrooms and saute.
• Sprinkle little salt and add little water.
• Cook on medium flame.
• When mushrooms are cooked, add xacuti paste, sufficient water and more salt. Stir well.
• Simmer for 3 to 5 min.
• Garnish with corriander leaves.
• Serve hot with pav, bread or rice.

Tip:

• If you are serving it for the lunch, then try to prepare it in the morning. If you are serving for the dinner , then try to prepare it in the afternoon. This is to infuse the mushrooms with the spices. At the time of serving just reheat it.