Goan Mushroom Xacuti, Ladi Pav and Kachumber Salad

Instructions

1. 1

   Roast the Spices and Coconut

   • Heat a heavy-bottomed pan over low-medium heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant. Do not let them burn.
   • Add the grated coconut and poppy seeds to the pan. Lower the heat and continue to roast, stirring continuously for 6-8 minutes, until the coconut turns a deep golden brown.
   • Turn off the heat. Stir in the freshly grated nutmeg. Transfer the entire mixture to a plate and allow it to cool completely.
2. 2

   Grind the Xacuti Masala Paste

   • Once cooled, transfer the roasted spice and coconut mixture to a high-speed blender or grinder.
   • Add the turmeric powder and about 1/4 cup of warm water.
   • Grind to a very smooth, thick paste. Scrape down the sides as needed and add a tablespoon of water at a time if the mixture is too dry to grind properly.
3. 3

   Prepare the Curry Base

   • Heat the coconut oil in a large pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree, mix well, and cook for 4-5 minutes until the mixture thickens and you see oil separating at the edges.
4. 4

   Cook the Mushroom Xacuti

   • Add the ground Xacuti masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked, aromatic, and darkens slightly in color.
   • Add the cleaned and halved mushrooms. Mix gently to coat them thoroughly with the masala. Cook for 3-4 minutes until the mushrooms start to release their water.
   • Pour in 1.5 cups of warm water, add the tamarind paste and salt. Stir everything together to combine.
   • Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the mushrooms are tender and the gravy has reached your desired consistency.
5. 5

   Garnish and Serve

   • Check for seasoning and adjust salt or tamarind if needed.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, Goan pao (bread), or roti.