Goan Style Mushroom Shagoti Recipe
If you’re in the mood to try something truly unique and full of flavor, then this Goan Style Mushroom Shagoti is the perfect dish for you! A delicious combination of roasted whole spices and fresh coconut, this vibrant curry offers the rich, aromatic essence of Goan cuisine. The tamarind paste adds a delightful tang, while the earthy richness of the poppy seeds and the mushrooms as the star ingredient take this dish to a new level of deliciousness. Whether you’re a fan of Indian food or just looking for something different, this Mushroom Shagoti is a must-try!
Cuisine: Goan Recipes
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 20, cut into quarters |
| Whole Black Peppercorns | 6 |
| Cloves (Laung) | 2 |
| Ajwain (Carom seeds) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 1-1/2 tablespoons |
| Cinnamon Stick (Dalchini) | 1-inch stick |
| Dry Red Chilli | 4 |
| Poppy seeds | 1-1/2 tablespoons |
| Fresh coconut, grated | 1/4 cup |
| Oil | 2 tablespoons |
| Onions | 2, sliced |
| Garlic | 8 pods |
| Salt | To taste |
| Tamarind Paste | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Instructions
-
Prepare the Spice Mix:
Begin by dry roasting the whole spices. In a pan, heat the spices, including the cloves, black peppercorns, carom seeds (ajwain), fennel seeds, cumin seeds, coriander seeds, cinnamon stick, dry red chilies, and poppy seeds. Roast them on a low-medium flame until they become fragrant. Add the grated fresh coconut to the pan and continue to roast for an additional 2 minutes, or until the coconut is lightly browned. Allow the roasted mixture to cool. -
Grind the Masala Paste:
Once the spices and coconut have cooled, transfer them to a mixer grinder. Add the garlic and a little water, and grind everything into a smooth, fine paste. Set this masala paste aside for later. -
Cook the Mushrooms:
In a separate pan, heat 2 tablespoons of oil. Add the sliced onions and sauté for about 5 minutes, or until they turn a golden brown. Add the chopped button mushrooms to the pan along with salt to taste. Stir everything well and cook for a few minutes until the mushrooms soften. -
Simmer the Curry:
Add the ground masala paste to the mushrooms, mixing it in thoroughly. Pour in 1 cup of water and add the tamarind paste to introduce that signature tangy flavor. Allow the curry to simmer for about 10 minutes, or until the mushrooms are tender and the gravy has thickened to your desired consistency. -
Final Touches:
Turn off the heat once the Mushroom Shagoti has reached your preferred consistency. It’s now ready to be served! -
Serving Suggestions:
Serve this flavorful Mushroom Shagoti with a side of Goan Style Sana (soft steamed rice cakes) or a bowl of steamed rice, or even with pav (bread rolls). The curry pairs wonderfully with these traditional Goan accompaniments.
This Goan Style Mushroom Shagoti is a wonderful mix of flavors and textures. The combination of roasted spices, coconut, and tamarind creates a rich and tantalizing curry that will surely become a new favorite. It’s an ideal dish for a vegetarian main course and is guaranteed to impress your guests with its authentic Goan flair!
