Mushroom Xacutti

Ingredients

Mushroom	1 Kg.
For Xacutti Paste
Coconut	1 No.
Cinnamon	2” Pc
Cloves	10 Nos.
Cumin	1/2 Tsp.
Fennel Seeds	1/2 Tsp.
Coriander Seeds	2 Tbsp.
Star anis –Seeds removed	2 Nos
Nutmeg	1/4 No.
Green cardamom	2 Nos.
Pepper Corns	1Tsp.
Poppy seeds	2 Tsp.
Kashmiri chili stem removed	8 Nos.
Turmeric Powder	1Tsp.
Onion - Sliced	1No.
Ginger - Sliced	1”Pc.
Garlic Cloves - crushed	8 Nos.
Salt	To Taste
For Tempering the Paste
Onion Chopped - Large	1 No.
Tomato chopped - Large	1 No.
Green Chili -Chopped	2 Nos.
Curry Leaves	8 Nos.
Oil	2 Tbsp.

Method of Preparation

• Wash and Clean mushrooms thoroughly. Cut into 2 pcs.
• Heat little oil in a frying pan, roast dry whole spices one by one without burning them and takeout in a bowl.
•  Pour some more oil, add garlic, onion, ginger and sauté until brown and add grated coconut, turmeric and sauté for five minute, add roasted spices to the coconut. Mix well and stir fry for 2 to 3 minutes.
• Remove from fire and let it cool down.
• Grind coconut and spice mixture with the help of stone grinder or mixer to a fine paste. Keep aside the Xacutti paste. 
• Heat oil in a heavy bottom pan, add curry leaves, chopped chilies and chopped onions sauté until brown.
• Add Mushrooms & stir fry for some time then add little water, salt, Xacutti paste and mix well.
• Simmer gently for 15 to 20 minutes or until mushrooms are done. Adjust seasoning.  
• Serve hot with plain rice or  Kadak Pao (Hard roll).
• Note: Mixed vegetables or Raw jack fruit can also be used. 

This recipe is dedicated to Col. Neerav Jagmohan, an army veteran who served the country for decades and has authored books like  A soldier's View and The Rebel . A must read!!!