Mushroom & Cauliflower Shagoti ~ A Goan Feast!!!

Prep Time: 20 min
Cooking Time: 25 min
Serves: 3 to 4

Ingredients

1. Button mushrooms (quartered) - 3 cups
2. Cauliflower florets (medium sized) - 2 cups
3. Onion (finely chopped) - 1 medium sized
4. Thick tamarind extract - 1/4 cup
5. Vegetable oil - 2 tbsp + 1 tbsp
6. Sugar (optional) - 1 tsp
7. Salt - to taste

To dry roast & grind to fine paste

1. Whole black pepper - 10 no's
2. Carom seeds / Ajwain / Omam - 1/4 tsp
3. Star anise - 1/2 piece
4. Fennel seeds - 1 tsp
5. Cumin seeds - 3/4 tsp
6. Coriander seeds - 1 tsp
7. Cinnamon - 2 inch sticks
8. Cloves - 10 no's
9. Dry red chillies (broken) - 4 no's
10. Poppy seeds - 1 tbsp
11. Fresh / frozen grated coconut - 1 cup
12. Water - 1/4 cup

METHOD

1. Heat a pan on medium flame & dry roast whole pepper, ajwain, star anise, fennel, cumin, coriander seeds, cinnamon, cloves, red chillies and poppy seeds for 3 min until fragrant.
2. Now add grated coconut and dry roast for 3 minutes until lightly browned; set aside to cool.
3. Grind the roasted ingredients with quarter cup of water to a fine paste.
4. Wash cauliflower florets in cold water for two times & drain.
5. Heat one tablespoon vegetable oil in a pan.
6. Add cauliflower florets, salt & saute for about 3 min in high flame.
7. Reduce flame to low, close with lid & cook for 3 min.
8. Increase heat to high & saute for another 3 min; set aside.
9. The florets are supposed to be partially cooked yet remain crunchy.
10. Heat two tablespoons oil, add finely chopped onions and saute until golden brown.
11. Add quartered mushrooms, salt & combine well.
12. Now add the ground paste and cook for 3 min stirring constantly.
13. Add one cup of water, tamarind pulp and simmer for 5 min.
14. Dunk in the sauteed cauliflower florets; seal tightly with lid; set aside for about 15 min for the florets to absorb all the flavors.
15. Serve hot with rice, paav bhaaji, chapathis, rotis, phulkas, kulchas and pooris.