Mushroom Xacuti/Shaguti

If you ever enter a Goan house and tell them you won't eat Xacuti/ Shaguti, they will frown with disappointment.  The spice blend for this is traditionally made by first dry-roasting whole spices on a flat iron tawa (pan) and then these spices are ground on a traditional ragda (stone and  pestle on the ground). Xacuti/Shaguti can be made using chicken or even mushrooms (as I discovered during a trip to a famous restaurant in Lisbon, Portugal). I make both and they are always a hit at home and during my parties. Traditionally eaten with red/brown rice in Goan homes, you can also choose to soak your bread slices in this thick rich curry and devour it.

The most important step is to make the spice mix.

For the spice mix, here's what you need -
3 dried red Kashmiri chilies (stalks removed) - Kashmiri chilis are less pungent. If you can't find them go with 1/2 teaspoon of red chili powder. No need to roast the powder.
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
4 peppercorns
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon poppy seeds
1/4 teaspoon fenugreek seeds
1/2 cm cinnamon bark.
2 cloves
1/4 teaspoon scraped nutmeg
1/2 teaspoon Shahjeera (a fragrant and more potent spice from the cumin family, available at Indian stores)
1 black cardamom slit open ( The regular ones are green.)
1 big bay leaf
1/2 teaspoon groundnut oil

In a cast iron/ regular pan, add the oil and all the whole spices except the turmeric powder. Keep the heat on the lowest setting. Add the poppy seed last and don't roast them more than 3 -4 minutes because they burn easily.

The more you roast this mix, the more potent it will be.

Make sure you don't burn any of the spices so keep stir-frying them continuously.

Your kitchen will start smelling lovely. It's time to stop then.

Take the spices off the heat and allow them to cool completely.

Grind well into a powder (the turmeric and chili powder if using, come here as well) and keep aside


Recipe for Mushroom Shaguti.

Ingredients
2 big packets of brown mushrooms/wild mushrooms chopped into slices
2 big red onions diced
4 cloves garlic finely chopped
1 green chili, chopped finely
6-7 curry leaves
3 kokums/ 1/2 tablespoon tamarind dissolved in warm water
8 tablespoons grated coconut (desiccated works well too)
1/2 teaspoon turmeric powder
1 teaspoon xacuti masala ( if you prefer less pungent, go with 1/2 teaspoon)
Salt to taste
1 tablespoon coconut oil


Method

In a big pan, add the coconut oil.

Keep the heat on low.

Then add the onions, green chili, garlic and fry well. You can add some salt to quicken the browning of onions.

Add the 4 curry leaves and continue frying.

Once the onion is nicely fried, add 1/2 of the xacuti masala you intend using (either 1/2 teaspoon or half of that based on your tolerance levels) and 2 tablespoon grated coconut and stir-fry till the coconut turns a nice shade of brown.

Add the mushrooms next and stir fry.

The mushrooms will start sweating. Continue frying.

Add tamarind/kokum.

After about 15 minutes, add the remaining coconut, curry leaves & the remaining xacuti masala (1/2 teaspoon or half of that based on what you have chosen) and mix well.

After 5 minutes, add 3 cups of water and allow to cook for about 10 minutes.

Cover the vessel and allow to simmer for 5 minutes.

Take off heat.

Add salt to taste and mix.

Garnish with coriander leaves and serve hot.

Enjoy!


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