Mushroom Shagoti

Name: Mushroom Shagoti
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 1 tablespoon white poppy seeds; 1 blade mace; ¼ teaspoon freshly grated nutmeg; 3 large red onions, finely chopped; 3 tablespoons vegetable oil; 4 to 6 cloves garlic, chopped; ½ teaspoon cumin seeds; ½ teaspoon fennel seeds; ¼ teaspoon ajwain; 10 whole black peppercorns; 4 dried red chiles, stemmed and broken; 2 star anise; 1-inch (2½-cm) cinnamon stick, broken; 1½ tablespoons coriander seeds; 1 tablespoon tamarind pulp; 35 to 40 white mushrooms, quartered; 1½ teaspoons table salt; 8 whole cloves

A vegetarian version of Chicken Xacuti

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish comes from my Goan repertoire and goes best with the Goan bread called pav, but it also goes very well with steamed rice or sannas. The spongy mushrooms absorb the marinade quickly. The spices are preroasted to shorten the cooking time so that the mushrooms don’t overcook.

Ingredients

8 whole cloves
10 whole black peppercorns
¼ teaspoon ajwain

Asia
India
Main course
Vegan
Spicy
Gluten-free

Method

Place a nonstick wok over medium heat and add the cloves, peppercorns, ajwain, fennel, cumin, coriander, cinnamon, star anise, chiles, nutmeg, mace, and poppy seeds. Cook until fragrant. Add the coconut and dry-roast for 2 to 3 minutes or until the coconut is lightly browned. Let cool completely. Transfer to a mini food processor with the garlic and