A rich, aromatic Goan curry where earthy mushrooms are simmered in a complex, freshly roasted spice blend with coconut. This classic dish offers a symphony of flavors, from spicy to tangy, perfect with steamed rice or Goan pao.
Prep25 min
Cook35 min
Servings4
Serving size: 1 cup
281cal
7gprotein
24gcarbs
20g
Ingredients
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 whole Cloves
1 inch Cinnamon Stick
1 whole Star Anise
4 whole Dried Red Chilies (Use Kashmiri or Byadgi for color and moderate heat)
1 tbsp Poppy Seeds
1 cup Grated Coconut (Fresh or desiccated (unsweetened))
A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Aromatic, perfectly spiced Mushroom Xacuti with wholesome Rice Bhakri. Pure soul-satisfying delight!
This goan dish is perfect for lunch. With 574.38 calories and 12.41g of protein per serving, it's a high-fiber option for your meal plan.
fat
500 g Mushrooms (Button or cremini, cleaned and halved or quartered)
2 medium Onion (Finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
1 medium Tomato (Finely chopped)
0.5 tsp Turmeric Powder
1 tsp Tamarind Paste
3 tbsp Vegetable Oil
0.25 cup Water (For grinding the masala)
1.25 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast the Spices and Coconut
Heat a dry pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and dried red chilies.
Dry roast for 2-3 minutes until the spices become fragrant. Stir continuously to prevent burning.
Add the poppy seeds and roast for another 30 seconds.
Add the grated coconut and continue to roast, stirring constantly, for 5-6 minutes until it turns a deep golden brown. This step is crucial for the authentic flavor and color.
Remove the mixture from the pan and let it cool completely.
2
Grind the Xacuti Masala
Transfer the cooled roasted spice and coconut mixture to a high-speed blender or grinder jar.
Add the tamarind paste and 1/4 cup of water.
Grind to a smooth, thick paste. Add a little more water, one tablespoon at a time, if needed to facilitate grinding.
3
Sauté the Mushrooms
Heat 1 tbsp of oil in a large pan or kadai over medium-high heat.
Add the cleaned mushrooms and sauté for 5-7 minutes, until they release their moisture and begin to brown lightly.
Remove the sautéed mushrooms from the pan and set them aside.
4
Cook the Curry Base
In the same pan, add the remaining 2 tbsp of oil.
Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
Add the ginger paste and garlic paste. Cook for 1 minute until the raw aroma disappears.
Stir in the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
5
Combine and Simmer the Curry
Add the ground Xacuti masala paste and turmeric powder to the pan.
Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
Return the sautéed mushrooms to the pan, add salt, and mix well to coat everything in the masala.
Pour in 1.5 cups of warm water, stir to combine, and bring the curry to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld and the gravy to thicken.
6
Garnish and Serve
Check for seasoning and adjust salt if necessary.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, Goan pao, or sannas.
293cal
6gprotein
60gcarbs
3gfat
Ingredients
2 cup Rice Flour (finely ground is best)
2.5 cup Water
0.75 tsp Salt
1 tsp Oil (optional, for a softer dough)
Instructions
1
Prepare the 'Ukad' (Dough Starter)
In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
Add the salt and optional oil and give it a quick stir.
2
Form the Initial Dough
Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3
Knead the Dough
Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4
Shape the Bhakris
Divide the smooth dough into 8 equal-sized portions.
Take one portion and roll it between your palms to form a smooth, crack-free ball.
Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5
Pat or Roll the Bhakri
Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6
Cook and Puff the Bhakri
Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
Cook the first side for about 45-60 seconds, until the top looks slightly dry.
Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
Once puffed and cooked through, remove it from the tawa.
7
Serve
Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
Repeat the patting and cooking process for the remaining dough balls.
