Vegetable Xacuti

1. 1
   prep · ~10 min

   Boil the vegetables.

   1.Bring a saucepan of water to a boil.

   2.Add cubed potato, diced carrot, and salt. Cook for 5 minutes.

   3.Add green beans, cauliflower florets, and green peas. Cook until all vegetables are tender but firm, about 5 more minutes.

   4.Drain the vegetables and set aside.
2. 2
   roast · ~3 min

   Dry roast the xacuti masala spices.

   1.Heat a heavy-bottomed pan over medium-low heat. Do not add any oil.

   2.Add coriander seeds, cumin seeds, poppy seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, star anise, and mace.

   3.Toast the spices, stirring constantly, until fragrant and lightly browned, about 2-3 minutes.

   4.Transfer the toasted spices to a plate and set aside to cool.

   TIPKeep the heat gentle — high heat scorches the poppy seeds and makes the masala bitter.
3. 3
   roast · ~4 min

   Roast the coconut and dried red chilies.

   1.In the same pan, add the grated coconut and dried red chilies.

   2.Dry roast on low heat, stirring continuously, until the coconut turns golden brown, about 3-4 minutes.

   3.Remove from heat and let cool completely.

   TIPPatience here is key — the coconut should be evenly golden, not patchy brown, for the deepest flavor.
4. 4
   mix · ~2 min

   Grind the xacuti masala paste.

   1.Transfer the cooled roasted spices to a blender jar.

   2.Add the roasted coconut-chili mixture.

   3.Pour in 0.5 cup of water and grind to a smooth, thick paste. Add a little more water if needed to help the blades move.

   4.Set the xacuti masala paste aside.
5. 5
   saute · ~9 min

   Build the curry base.

   1.Heat coconut oil in the same heavy-bottomed pan over medium heat.

   2.Add chopped onions and sauté until soft and translucent, about 4-5 minutes.

   3.Add chopped ginger and garlic. Sauté until the raw aroma fades, about 1 minute.

   4.Add chopped tomatoes and turmeric powder. Cook until tomatoes soften and release their juices, about 3 minutes.
6. 6
   simmer · ~10 min

   Cook the xacuti masala in the base.

   1.Add the ground xacuti masala paste to the pan.

   2.Stir well to combine with the onion-tomato mixture.

   3.Cook on medium-low heat, stirring frequently, until the oil starts to separate from the masala, about 8-10 minutes.

   TIPStir often and scrape the bottom — the coconut in the masala can catch and scorch if left unattended.
7. 7
   simmer · ~12 min

   Add vegetables and simmer the curry.

   1.Add the boiled vegetables to the pan. Gently fold them into the masala so they are well coated.

   2.Pour in 1 cup of water and stir in the tamarind pulp extract.

   3.Bring to a gentle simmer and cook for 10-12 minutes, letting the flavors meld and the gravy thicken slightly.

   4.Taste and adjust salt if needed.

   TIPThe gravy should be thick enough to cling to the vegetables but still spoonable. Add a splash of water if it gets too tight.
8. 8
   garnish

   Garnish and serve hot.

   Sprinkle chopped coriander leaves over the curry. Serve warm with steamed rice or Goan poi bread.

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