Vegetarian Xacuti

Recipe by Cook's Hideout

Blogging Marathon# 26: Week 1/ Day 1 Theme: Goan Cuisine Dish: Vegetarian Xacuti with Meatless Meatballs Today we start Blogging Marathon# 26 and my theme for this week is "Goan Cuisine". The only dish that I have tried from Goa is the Vegetable Vindaloo. So when I saw this theme, I decided to try more dishes from this cuisine.

Ingredients

• 15 supermarket roast chicken, approximately 200g once shredded ((homemade or store bought) Meatless Meatballs)
• 1 onion (- large, chopped)
• supermarket roast chicken, approximately 200g once shredded (Crushed)
• 1 tsp Ginger garlic (+ paste)
• 2 tsps tamarind (paste)
• 3 tbsps Masala (Xacuti)
• to taste Salt
• 3 tbsps sesame seeds
• 2 tbsps Peanuts
• supermarket roast chicken, approximately 200g once shredded (Dry grated)
• 2 tbsps Coriander seeds
• 12 cloves
• six 1 Cinnamon (" - piece)
• supermarket roast chicken, approximately 200g once shredded (powder)
• supermarket roast chicken, approximately 200g once shredded
• 12 chilies (Dry red)
• 1 tsp Mustard seeds
• 1 tsp fennel seeds

Method

1. Make the Masala Powder: Dry roast all the ingredients listed under masala except for coconut, on low flame until they are fragrant and change 2 shades darker. Let cool and grind to a powder along with coconut.
2. Make the curry: Heat 2tbsp oil in a saute pan, add the onions and cook on medium flame until they turn golden brown. Add the ginger+garlic paste and cook for another minute.
3. Next add the crushed tomatoes and tamarind paste along with ½cup of water . Bring the mixture to a boil, then lower the heat and simmer for 3-4 minutes.
4. Add the Xacuti masala and cook for 5 more minutes. Finally add the meatballs and cook until heated through. Serve warm with rice or roti.

View the recipe instructions at Cook's Hideout