Vegetable Xacuti with Steamed Basmati Rice

Instructions

1. 1

   Roast the Xacuti Masala Ingredients

   • Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and star anise. Dry roast for 2-3 minutes until fragrant.
   • Add the poppy seeds and roast for another 30 seconds until they start to pop. Immediately remove all spices from the pan to prevent burning.
   • In the same pan, add the grated coconut and dried red chillies. Roast on low heat, stirring continuously for 5-7 minutes, until the coconut is evenly golden brown and aromatic. Turn off the heat and let all roasted ingredients cool completely.
2. 2

   Grind the Masala Paste

   • Once cooled, transfer all the roasted spices, coconut, red chillies, and turmeric powder to a high-speed blender or grinder jar.
   • Add about 1/4 cup of water and grind to a smooth, thick paste. You may need to add another splash of water to facilitate grinding, but keep the paste thick.
3. 3

   Prepare the Curry Base

   • Heat the vegetable oil in a large pot or kadai over medium heat.
   • Add the finely chopped onions and sauté for 6-8 minutes, until they are soft and light golden brown.
   • Add the ginger-garlic paste and cook for 1 minute more, until the raw aroma disappears.
4. 4

   Cook the Vegetables and Curry

   • Add the ground xacuti masala paste to the pot. Sauté for 4-5 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate at the edges.
   • Add the cubed potatoes and carrots. Mix well to coat with the masala and cook for 2 minutes.
   • Pour in 2 cups of water, add salt and the optional jaggery. Stir well to combine.
   • Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes.
   • Add the remaining vegetables (french beans, cauliflower, green peas). Stir, cover, and continue to simmer for another 8-10 minutes, or until all vegetables are tender.
   • Squeeze the soaked tamarind to extract its juice, discard the pulp, and pour the tamarind water into the curry. Stir and cook for a final 2 minutes.
5. 5

   Garnish and Serve

   • Taste the curry and adjust the salt if necessary.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with Goan poi, pav, steamed rice, or rotis.