Goan Mushroom Xacuti Recipe Made Easy

To begin with Goan Mushroom Xacuti, wash the mushroom or wipe them with a wipe down cloth.

Chop them into medium chunks and keep them aside.The next step is to make the Xacuti paste.

Take a wok and toss in 2 tablespoon lubricate.

toss in the onions and saute them until it changes color and becomes soft.toss in all the spices including coriander seeds, parched red chillies, cloves into the wok masala and saute for 4 to 5 mins more.After 4-5 mins, toss in grated coconut and saute it on low flame till it changes its colour to brown and then switch off the gas.Now toss in the tamarind ball and turmeric dusting honeyed-smelling element to the roasted grated coconut mixture, swirl around and let this cool down.Once its done, grind the grated coconut mixture by adding 1 cup of liquid to make it a thin reduction and keep it aside.Now in the same wok, mildly hot 1 tablespoon lubricate and shallow fry the remaining cut up onions.

condiment dip it till the bulb veggie changes its colour.Once it’s done, toss in the cut up tomatoes and mildly hot it till they becomes soft.

Now toss in the cut up mushrooms and mildly hot it for 15-20 moments till they becomes soft and releases liquid.Once it is done, stream in the grinder reduction in the mixture and mildly hot it for another 5-8 moments.

toss in seasoning according o your palate and decorate it with cut up pure coriander leaves.dish up Goan Mushroom Xacuti with tandoori roti, naan or phulkas.

You can also have it with soft buns or sliced breads.