My god I love this place and I am sure many of you too,Yes i am taking about Goa.Its so colourful vibrent which reflects in culture, the people and the food.People here believe in living their life to fullest and carefree.
Xacuti is a curry prepared in Goa, India, with complex spices, including white poppy seeds, sliced or grated coconut and red chilies. It is usually prepared with chicken or lamb. But I prefer my vegetarian version.
Here its prepared with wild mushrooms which takes a little longer to cook. However for my preparation I have used cultured button mushrooms that we get in stores easily. ME being vegetarian I am always on a look out for healthy options with taste.
Mushrooms are rich in antioxidants, Vitamin D and contain selenium which helps to detoxify cancer-causing compounds in the body and helps prevent diseases like cancer and diabetes. They are rich in vitamin C, fibre and potassium and hence promotes heart health by reducing the risk of cardiovascular diseases. Since it is rich in selenium, it also helps in increasing one’s immunity...So lets get ready to dig in..
Ingredients:
• 10 Button mushrooms
• ½ cup peas
• 1 onion , chopped
• 1 Tomato , finely chopped
• 3 sprig Coriander (Dhania) Leaves , finely chopped
For the gravy
• 2 teaspoon coconut powder(dilute it to make coconut milk)
• 4 Dry Red Chillies optional if you like spicy
• Fresh Coriander half a bundle approx 1 cup
• Black Pepper powder
• 2 Cloves
• 5 to 6 cashews
• 1 green chilli
• ½ teaspoon cumin seeds
• Salt , to taste
• 1 teaspoon fresh cream
• Tamarind pulp ½ teaspoon
• 3 tablespoon Sunflower Oil
My preparation is little different from the traditional recipe and its less spicy because i have to make it to a taste that my son not only have it but ask for more. Trust me it’s the most satisfying when your child loves your preparation.
You can have it with fragrant rice or chapati,naan etc
Mushroom Xacuti Recipe
1. Wash the mushroom or wipe them. Chop them and keep them aside.
2. The next step is to make the Xacuti paste or curry. Take a pan and add 2 tablespoon oil. Add the onions, tomatoes ,green chilli and cashew sauté them them until it changes colour and becomes soft.
3. Add all the spices including chopped coriander leaves, dry red chillies which is optional, cloves into the pan masala and sauté for 4 to 5 mins more.
4. Add a little tamarind pulp ½ teaspoon grind it into a gravy. Keep it aside.
5. Now take coconut milk powder and dilute it in 4 teaspoon water.
6. Chop the remaining coriander, keep it aside.
7. Now in the same pan, heat 1 tablespoon oil and add a clove and cumin seeds and fry the remaining chopped onions, sauté for 1 minute.
8. Once it’s done, add the chopped tomatoes and cook it till they becomes soft. Now add the chopped mushrooms and peas. Let it cook for 15 minutes till they becomes soft and releases water.
9. Once it is done, pour the grounded gravy in the mixture and cook it for another 5-8 minutes. Put coconut milk at last .Add salt according o your taste and garnish it with chopped fresh coriander leaves.
10. Serve Mushroom Xacuti with fragrant rice or chapatti or naan
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