Refer to this vegan guide xacuti with mushrooms from Goa

Gather the following ingredients

Here’s what you’ll need: 200 grams of mushrooms (cleaned and sliced), one large onion (finely chopped), two tablespoons of grated coconut, one tablespoon of coriander seeds, half a teaspoon cumin seeds, five cloves, two inches of cinnamon. stick, 10 black peppercorns, one teaspoon turmeric powder, two tablespoons tamarind pulp, four Kashmiri red chillies (for color), salt to taste and water as required.

Prepare the spice mixture

First, in a pan, dry roast coriander seeds, cumin seeds, cloves, cinnamon stick, black peppercorns and Kashmiri red chillies on low flame until that they are aromatic.

This will take approximately three to four minutes.

Next, add grated coconut to the pan and roast until golden brown.

Let the mixture cool, then grind it into a fine paste with a little water.

Cook the base

In a separate saucepan or Kadaiheat a little oil over medium heat.

First add finely chopped onions and fry until they become translucent.

Then add the turmeric powder to the mixture, followed immediately by the freshly ground spice paste.

Fry this combination for about five minutes or until the oil begins to separate from the rest of the mixture.

Add the mushrooms

Next, add the sliced ​​mushrooms to the pan, seasoning with salt to taste.

Stir well to make sure each mushroom slice is evenly coated with the spice mixture.

Then cover the pan and cook over low heat.

This should take about 10 minutes, or until you notice that the mushrooms have become tender and soft.

Final touches

Finally, add tamarind pulp to add a tangy touch to your vegan Goan mushroom. xacutiand half a cup of water if necessary to ensure consistency.

Let it simmer for another five minutes, then turn off the heat.

Serve your vegan Goan mushroom xacuti hot with rice or traditional breads like naan or chapati for a truly authentic experience.