Goan Style Mushroom Shagoti Recipe
Embark on a culinary journey to the coastal paradise of Goa with this delightful Mushroom Shagoti recipe, a dish that embodies the rich and aromatic flavors characteristic of Goan cuisine. This vegetarian main course combines the earthy goodness of button mushrooms with an exquisite blend of spices, making it a vibrant addition to any meal. Serve it alongside soft steamed rice cakes or steaming rice, and prepare to savor the essence of Goa in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (cut into quarters) | 20 |
| 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 |
| Dry red chillies | 4 |
| Poppy seeds | 1-1/2 tablespoons |
| Fresh coconut (grated) | 1/4 cup |
| Sunflower oil | 2 tablespoons |
| Onions (sliced) | 2 |
| Garlic pods | 8 |
| Salt | To taste |
| Tamarind paste | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugars | 2 g |
| Fat | 6 g |
Preparation Steps
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Roasting the Spices: Begin by heating a pan over low to medium heat. Add the whole spices: cloves, black peppercorns, ajwain, fennel seeds, cumin seeds, coriander seeds, the cinnamon stick, dry red chillies, and poppy seeds. Dry roast these spices, stirring frequently until they become fragrant, typically about 3-5 minutes.
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Adding Coconut: Once the spices are aromatic, add the grated coconut to the pan. Continue roasting for an additional 2-3 minutes, or until the coconut is lightly browned. Remove the mixture from the heat and allow it to cool completely.
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Making the Masala Paste: Transfer the cooled roasted ingredients to a mixer grinder. Add the garlic and a splash of water to facilitate blending. Grind the mixture into a fine paste, ensuring a smooth consistency. Set this masala paste aside.
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Cooking the Onions: In a separate pan, heat the sunflower oil over medium heat. Add the sliced onions and sauté for approximately 5 minutes, or until they turn golden brown.
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Incorporating the Mushrooms: Add the quartered mushrooms and salt to the pan with the onions. Stir well and cook for about 4-5 minutes until the mushrooms begin to soften.
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Combining Ingredients: Pour in the prepared masala paste and mix thoroughly to coat the mushrooms. Add one cup of water along with the tamarind paste. Stir to combine, then bring the mixture to a gentle simmer.
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Simmering: Allow the Mushroom Shagoti to simmer for about 10-12 minutes, or until the mushrooms are fully cooked and the gravy reaches your desired consistency.
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Serving: Once cooked, remove the pan from heat. Your flavorful Goan Style Mushroom Shagoti is now ready to be served! Pair it with Goan Style Sana (soft steamed rice cakes), steamed rice, or even pav for a complete meal experience.
Enjoy Your Meal!
This Goan Style Mushroom Shagoti is not just a dish; it’s an invitation to experience the vibrant and diverse flavors of Indian coastal cuisine. Perfect for a family dinner or special occasion, it’s sure to impress your guests and leave them asking for more. Enjoy!
