Lip-Smacking Vegetable Xacuti Curry
How to Make Goan Vegetable Xacuti
Let me show you how to make a lesser known but equally delicious version of a classic Goan favourite. Let’s make vegetable xacuti. This is a delicious vegetable curry Goan style in which a nutritious mix of colourful vegetables is cooked in the traditional xacuti masala. Usually the Goan xacuti is cooked with chicken or pork. But we’ve given this traditional recipe a delicious vegetarian twist.
Whether you serve this vegetable xacuti over fluffy white rice or with soft bread rolls, this dish could well become your family’s new favourite. Want to check out another super tasty vegetable curry? Then do try out my mouth-watering vegetable vindaloo.
Ingredients
Vegetables
150g cauliflower, chopped into florets
150g potatoes, chopped
100g carrots, chopped
50g green beans, chopped
¼ cup green peas
Curry ingredients
½ tsp oil
5 Kashmiri chillies
1 bay leaf
2 green cardamom pods,
10 peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
4 cloves
2 1-inch long cinnamon sticks
2 petals star anise
½ tsp oil
1 medium-size onion sliced
¾ to 1 cup grated coconut
6 large cloves garlic (15 medium-size)
1″ piece ginger
3 tbsp oil
1 large onion, chopped
½ tsp turmeric powder
1 tsp chilli powder
Lime size ball of tamarind
2 Maggi magic cubes
⅓ cup coconut milk
Salt to taste
Chopped coriander
Procedure
1. Let’s check out the vegetables we’ll be using:
2. Add the vegetables to a cooker container and steam them for 10 minutes without pressure.
3. In the meanwhile, start roasting the xacuti ingredients – the spices, sliced onion, and grated coconut.
4. Add all of this to a grinder jar. Add the sliced garlic and ginger and around ½ cup water and grind everything to a smooth paste.
5. Heat the oil. Fry the chopped onion. Add the turmeric powder, and the steamed vegetables. Add the xacuti paste. Mix everything well. Add rinsing of grinder jar and ¼ cup water, and let the curry boil for 2 minutes and then add the tamarind paste.
6. Next, add the Maggi magic cubes. Let the curry boil for another minute.
7. Add the coconut milk. Add more water if necessary. Taste the curry and add salt to taste. Remember to adjust the taste for salt only after adding the seasoning cubes.
8. Turn off the heat. Garnish with chopped coriander.
Enjoy!