As I mentioned in yesterday's post I made the Goan rice-Arroz Com Coco along with a spicy gravy from Goan cuisine. Xacuti is a spicy goan gravy, pronounced as Shakuti, is usually made with lamb or chicken. I made the vegetarian version of Xacuti using tofu and sprouted green peas. The major part of the gravy isthe xacuti paste which cosists of a variety of spices along with a generous amount of grated coconut. The gravy was so delicious and tasted very rich due to the amount of coconut which went into the paste. Once you prepare the xacuti masala, preparing the gravy is very easy. You can also make the xacuti spice powder in large quantities and use it when making the dish. This is for the second day of Blogging Marathon #26 - Week 3.
Ingredients:
For The Xacuti Paste:
Red Chilly-7-8
Grated Coconut-1 cup
Clove-7-8
Turmeric Powder-1 tsp
Black Pepper-8-10
Cumin Seed-1 tsp
Fenugreek Seeds-1/2 tsp
Fennel Seed-1 tsp
Garlic-4-5 pods
Ginger-1/2" piece
Cinnamon-2"
Poppy Seed-1 tbs
Coriander Seeds-1 tbs
Sesame Seeds-1/2 tsp
Carrom Seeds-1/2 tsp
Onion-1
Oil-2 tsp
For The Gravy:
Onion-1
Tomato-1
Grated Coconut-2 tbs
Oil-3 tbs
Green Chilly-3-4
Tofu-200 gm
Sprouted Green Peas-1/2 cup
Salt-to taste
Procedure:
For The Paste:
1. Heat oil and add all the spices.
2. When they are roasted add onion, ginger and garlic.
3. Saute until it turns translucent.
4. Add coconut and red chilly and toast until fragrant.
5. Allow it to cool.
6. Grind it in the mixer along with water to make a fine paste.
For The Gravy:
1. Heat oil and add green chillies and onions.
2. Saute until golden. Add coconut and saute until it becomes golden.
3. Add chopped tomatoes and peas.
4. Add the paste, salt and enough water to make the gravy.
5. Cover and cook on low flame until the green peas are half done.
6. Cube tofu and add it to gravy.
7. Cover and cook until the green peas are fully cooked.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26Labels: Blogging Marathon, GOAN, GRAVY, GREEN PEAS, TOFU, XACUTI
