Mushroom Shagoti

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

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
Gluten-free
Vegan
Spicy

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