Veg xacuti also called as veg shakuti is a delicious spicy coconut based curry with complex flavors. Xacuti recipe is a popular dish from the Goan cuisine.
4 to 5 dry kashmiri red chilies(kashmiri lal mirch)
⅛teaspoon fenugreek seeds or 1 pinch (methi dana)
1 inch cinnamon(dalchini)
1 small piece stone flower(patthar ke phool or dagad phool)
¼ teaspoon mustard seeds(rai)
3 green cardamoms(choti elaichi)
4 cloves(lavang)
1 small mace(javitri)
1 small star anise(chakri phool)
1 tablespoons coriander seeds(sabut dhania)
½ teaspoon cumin seeds(jeera)
½ teaspoon fennel seeds(saunf)
1 cup grated fresh coconut(geela nariyal)
1 teaspoon tamarind(imli), can use ½ to 1 teaspoon lemon juice instead of tamarind
⅛teaspoon nutmeg powder or grated nutmeg (jaiphal powder)
2 green chilies- chopped
4 to 5 medium garlic cloves or 1 teaspoon chopped garlic
1.5inch ginger or 1.5 teaspoon chopped ginger
⅓cup chopped coriander leaves
⅓ to ½ cup water for grinding
other ingredients for veg xacuti
3 tablespoons oil- coconut or peanut or any oil
⅓cup chopped onions
¼ teaspoon turmeric powder(haldi)
¾ cup chopped potatoes
½ cupchopped carrots
⅓cup chopped capsicum(shimla mirch or bell pepper)
⅓cup green peas,fresh or frozen (matar)
¼ cup chopped french beans
1.5 to 2 cups wateror add as required
salt as required
2 to 3 tablespoons chopped coriander leaves
Instructions
making xacuti masala
First remove the whole spices except nutmeg and keep aside.
Also prep and chop onions, garlic, ginger, green chilies, coriander leaves. Keep aside.
Now in a pan heat 1.5 tablespoons oil and add chopped onions.
Saute onions on a low to medium-low flame till they turn golden.
Then add all the whole spices and dry red chilies except nutmeg.
Mix well and roast spices on a low flame stirring often for 1 to 2 minutes or till they become aromatic. Make sure not to burn the spices.
Then add 1 cup grated fresh coconut.
Mix very well and begin to roast coconut on a low flame stirring often till it becomes golden.
Then switch off the flame and add 1 teaspoon tamarind. Mix well.
Next grate two to three pinches grated nutmeg from a nutmeg or add ⅛ teaspoon of nutmeg powder in the roasted spices mix. Then mix very well and keep the spices mixture aside till it becomes warm or cools down completely.
Now take the roasted spices-coconut mixture in a grinder jar. Add the chopped garlic, chopped ginger, green chilies and coriander leaves.
Add ⅓ to ½ cup water and grind to a smooth masala paste. Keep xacuti masala paste aside.
making veg shakuti
Heat 3 tablespoons oil. Add ⅓ cup chopped onions.
Saute the onions till they become translucent.
Keep the flame to a low and then add ¼ teaspoon turmeric powder. Stir and mix.
Then add the ground xacuti masala paste.
Mix very well and saute for a minute.
Then add the following mix vegetables - potatoes, carrots, capsicum, green peas and french beans. You can also add some mushrooms or add veggies of your choice.
Season with salt as per taste. mix very well.
Then add 1.5 to 2 cups water. mix again very well.
Cover the pan with a lid and simmer veg xacuti gravy on a low to medium-low flame till the veggies are tender and cooked.
In between do check and if the veg xacuti gravy looks very thick or starts sticking to the pan, then you can add some more water.
Simmer till the veggies are cooked well. Once the veggies are done, you will also see some specks of oil on the top of the veg shakuti gravy.
Lastly switch off the flame and add 2 to 3 tablespoons chopped coriander leaves. Mix well.
Serve veg shakuti with pav (bread rolls), buns, bread or steamed rice.