As typed by Milo…
Mapusa my home town is a well known place in Goa for its authentic Goan style shopping offerings. Crowded Friday markets offering everything one would need, from herbs, spices, masalas to home made Goan sannas, dos, bebinca etc.
After tiring marathon shopping sprees in the markets nothing like a filling roos omlet at one of Mapusa’s famous cafe’s (by the side of the Taxi Stand).
We currently live far away from Mapusa, but recollecting its memories triggers sweet nostalgia. This post is dedicated to one such memory.
1 packet of button mushrooms cleaned and chopped,
1 cup freshly grated coconut,
2 tsp dry grated coconut,
1 small onion finely chopped,
1 small onion thinly sliced,
5 to 6 cloves garlic,
1 piece of ginger,
1 tsp coriander powder,
½ tsp turmeric powder,
1 tsp red chili powder,
1 to 2 tsps. My mom’s garam masala powder or any other garam masala,
2 to 3 tsp tamarind extract,
Salt to taste,
2 tsp oil,
Coriander leaves for garnishing
Heat 1 tsp oil in a heavy bottom pan and fry thinly sliced onions till golden brown.
Add the cut ginger pieces and garlic to the onions and fry for a while.
Add freshly grated coconut to the onions and continue frying till nutty brown color.
Mix in the dry grated coconut and fry for a minute or 2.
Add all the spices to the coconut mixture fry for a minute and switch off the gas, allow it to cool.
Grind the onion coconut mix with tamarind extract and little water to a smooth paste. Keep aside.
Heat 1 tsp oil in a pan and fry the finely chopped onions for 2 to 3 minutes.
Add the mushrooms and salt to the onion and fry for another minute or 2.
Mix in the ground masala, salt and sufficient water to make gravy.
Let the gray boil for 4 to 5 minutes. Adjust salt and garnish with coriander leaves.
Xacuti always tastes better the next day.
To make an Omelet, beat 2 eggs with salt and red chili powder. Mix in finely chopped onion, tomatoes and coriander leaves.
Heat a frying pan with little oil, pour the egg mixture in the pan. Cover the pan with a lid.
Gently flip the omelet and let it cook on the other side. Once dome remove it in a plate and pour Xacuti (roos) over the omelet.
Serve with bread.