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

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

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