Goan Mushroom Xacuti Recipe

Goan Mushroom Xacuti is an authentic Goan traditional dish which tastes the best when cooked using wild or forest mushrooms, which are available during the rainy season. On the other hand Xacuti is a Goan Masala with certain blend of spices which is extremely popular across India and is used to prepare gravy based recipes.  Oil, Button mushrooms, Turmeric powder (Haldi), Salt, Onions, Ginger, Garlic, Coriander (Dhania) Leaves, Dry Red Chillies, Poppy seeds, Cloves (Laung), Cinnamon Stick (Dalchini), Whole Black Pepper Corns, Cumin seeds (Jeera), Coriander (Dhania) Seeds, Methi Seeds (Fenugreek Seeds), Tamarind   1 tablespoon Oil 400 grams Button mushrooms , sliced 1/2 teaspoon Turmeric powder (Haldi) , finely chopped Salt , to taste 2 Onions , finely chopped 2 inch Ginger , finely chopped 4 cloves Garlic , finely chopped 6 sprig Coriander (Dhania) Leaves , finely chopped For Xacuti Spice Mix 4 Dry Red Chillies 1 tablespoon Poppy seeds 3 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1 tablespoon Whole Black Pepper Corns 1 teaspoon Cumin seeds (Jeera) 1 tablespoon Coriander (Dhania) Seeds 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 30 grams Tamarind     10   20     To begin with Goan Mushroom Xacuti, prep all the ingredients and keep ready.Into a pan; add red chilies, poppy seeds, cloves, cinnamon sticks, peppercorns, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame until you can notice the spices popping and the aromas coming through.Turn off the heat and set aside to cool.Heat oil in a pan over medium heat. Add chopped onions, garlic and ginger and sauté till onions turn translucent and lightly golden.Add grated coconut to the above onion and sauté till coconut turns golden brown. Remove the mixture from the heat and set aside to cool.Add the roasted spices, tamarind and onion-coconut mixture into the small jar of the Mixer Grinder and blend to make a smooth paste by adding little water. The next step is to make the Xacuti masala. Heat oil in a flat bottomed pan. Add the ground masala paste and saute for a few minutes. Add mushroom pieces, turmeric powder, salt to taste and give it a stir for a few seconds. Add just a little water to give the Goan Mushroom Xacuti a gravy like consistency and cover the pan.Simmer the Goan Mushroom Xacuti Masala for 3 to 4 minutes and turn off the heat. Mushrooms get cooked very quickly and also release a lot of water.Once done, turn off the heat and stir in the coriander leaves – it brings in a freshness to the Goan Mushroom Xacuti. Serve the Goan Mushroom Xacuti along with buttered pav puns or even a matar pulao for lunch or dinner.