Mushroom Egg Xacuti with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover with water. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the shells.
   • Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the curry flavors. Set aside.
2. 2

   Roast the Xacuti Masala

   • In a dry, heavy-bottomed pan over medium-low heat, add coriander seeds, both types of dried red chilies, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, cardamom, and star anise.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices become highly aromatic. Be careful not to burn them.
   • Add the poppy seeds and roast for another 30 seconds until they start to pop.
   • Finally, add the grated fresh coconut. Continue to roast, stirring frequently, for 5-7 minutes until the coconut turns a uniform, deep golden-brown. This step is crucial for the authentic flavor.
3. 3

   Grind the Masala Paste

   • Remove the roasted spice and coconut mixture from the pan and let it cool down completely.
   • Transfer the cooled mixture to a high-speed blender or grinder. Add the turmeric powder and 1/4 cup of water.
   • Grind to a thick, smooth paste. Add a little more water, a tablespoon at a time, only if necessary to facilitate grinding.
4. 4

   Prepare the Curry Base

   • Heat the vegetable 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, translucent, and starting to turn golden brown at the edges.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.
5. 5

   Cook the Curry

   • Add the ground Xacuti masala paste to the pan. Sauté for 5-7 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides of the masala.
   • Add the quartered mushrooms and mix well to coat them in the masala. Cook for 4-5 minutes until the mushrooms release their water and soften slightly.
   • Pour in 1.5 cups of water, add the tamarind paste and salt. Stir everything well to combine.
   • Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
6. 6

   Finish and Serve

   • Gently add the slit boiled eggs to the simmering gravy. Stir carefully to coat them without breaking.
   • Let the eggs simmer in the curry for 2-3 minutes to warm through and absorb the flavors.
   • Garnish with freshly chopped coriander leaves. Serve hot with Goan pao (bread), steamed rice, or rotis.