Xacuti | Goan Mushroom Xacuti | Vegetarian Shakuti

Prep Time: 15 mins Cook Time: 20 mins Servings: 4 Source: vidhyashomecooking.com

Ingredients

For the Xacuti Masala:
Poppy Seeds – 1.5 tbsp
White Sesame Seeds – 1.5 tbsp
Peanuts – 1 tbsp
Unsweetened Dry Coconut – ¼ cup
Coriander Seeds – 1 tbsp
Red Chili – 6
Cloves – 6
Cardamom – 6
Cinnamon – 3-inch stick
Black Stone Flower | Dagad Phool – 2
Mace Flower – 2
Fennel Seeds – 1 tsp
Mustard Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
For the Xacuti Gravy:
Coconut Oil – 2 tsp
Cumin Seeds – 1 tsp
Chopped Onion – ½ cup
Chopped Tomato – 1 cup
Ginger Garlic Paste – ½ tsp
Xacuti Masala – 2 tbsp
Brown Bella Mushrooms – 6 oz pack
Sugar – ½ tbsp
Tamarind Paste – 1 tsp
Water – ½ cup
Chopped Cilantro – 2 tbsps
Salt – 1.5 tsps heaped
For the Xacuti Masala:
1.5 tbsp Poppy Seeds
tbsp White Sesame Seeds
tbsp Peanuts
¼ cup Unsweetened Dry Coconut
1 tbsp Coriander Seeds
6 Red Chili
6 Cloves
6 Cardamom
3 inch Cinnamon
2 Black Stone Flower Dagad Phool
2 Mace Flower
1 tsp Fennel Seeds
½ tsp Mustard Seeds
¼ tsp Fenugreek Seeds
For the Xacuti Gravy:
2 tsp Coconut Oil
1 tsp Cumin Seeds
½ cup Onion Chopped
1 cup Tomato Chopped
½ tsp Ginger-Garlic Paste
2 tbsp Xacuti Masala
6 oz Brown Bella Mushrooms
½ tbsp Sugar
1 tsp Tamarind Paste
½ cup Water
2 tbsp Chopped Cilantro Chopped
1.5 tsp Salt

Directions

Preparing the Xacuti Masala:
Dry roast all the ingredients given under “For the Xacuti Masala” until the sesame seeds pop. (Four to Five minutes) Ensure you dry roast over low heat.
Allow it to cool and grind it coarsely. Peanuts add the required moisture, so do not add any additional water.
Store this masala in an air-tight container refrigerate it. We only need 2 tbsp of the masala for this recipe.
Prep – Work for the Gravy:
Chop all the veggies including onion, tomato, and cilantro.
Dilute the tamarind paste in ½ cup of water and set aside.
Clean the mushrooms and cut them into halves.
Gravy Preparation:
Heat a pan and add the coconut oil.
When the oil is hot, add the cumin seeds.
As they start to splutter, add the onions and ginger-garlic paste and cook until they turn translucent.
Then add the chopped tomatoes, mushrooms, and salt. Cook until the mushrooms are soft and tender.
Now add the sugar, xacuti masala, and tamarind water.
Let it simmer for 5 minutes.
Finally, add the chopped cilantro and mix.
Adjust the salt and spice as per your preference. If required, add a little bit of chili powder.
Also, adjust the water (more or less) as per your consistency preference.
You can replace mushrooms with paneer, tofu, or mixed vegetables.
Prep – Work for Xacuti Masala:
Dry roast all the ingredients given under "For the Xacuti Masala" until the sesame seeds pop. (Four to Five minutes) Ensure you dry roast over low heat.
Allow it cool and grind it coarsely. Peanuts add the required moisture, so do not add any additional water.
Store this masala in an air-tight container refrigerate it. We only need 2 tbsp of the masala for this recipe.
Prep – Work for the Gravy:
Chop all the veggies including onion, tomato, and cilantro.
Dilute the tamarind paste in ½ cup of water and set aside.
Clean the mushrooms and cut them into halves.
Gravy Preparation:
Heat a pan and add the coconut oil.
When the oil is hot, add the cumin seeds.
As they start to splutter, add the onions and ginger garlic paste and cook until they turn translucent.
Then add the chopped tomatoes, mushrooms and salt. Cook until the mushrooms are soft and tender.
Now add the sugar, xacuti masala and tamarind water.
Let it simmer for 5 minutes.
Finally, add the chopped cilantro and mix.
That’s it. Xacuti is ready. I packed it with roti. You can serve this with pav buns, rice or roti.

Notes

Kashmiri red chilies are used for this recipe. But as I had only the byadgi variety, I went with that.

Sugar is optional.

Instead of tamarind, you can use kokum for the tanginess. Adjust the salt and spice as per your preference. If required, add a little bit of chili powder.

Also, adjust the water (more or less) as per your consistency preference.

You can replace mushroom with paneer, tofu or with mixed vegetables.

Nutrition