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Vegetarian Xacuti

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: goan
Servings: 4 serving
Author: Pavani


For the Curry:

  • 1 Onion - large, chopped
  • ½ cup Tomatoes Crushed
  • 1 tsp Ginger Garlic + paste
  • 2 tsps Tamarind paste
  • 3 tbsps Masala Xacuti
  • to taste Salt

For the Xacuti Masala:

  • 3 tbsps Sesame seeds
  • 2 tbsps Peanuts
  • ½ cup Coconut Dry grated
  • 2 tbsps Coriander seeds
  • 12 Cloves
  • six 1 Cinnamon " - piece
  • ½ tsp Nutmeg powder
  • ½ tsp Fenugreek seeds
  • 12 chilies Dry red
  • 1 tsp Mustard seeds
  • 1 tsp Fennel seeds


  • 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.
  • 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.
  • 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.
  • 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.


I served with some simple veggie fried rice.
Lets check out what my fellow marathoners have cooked up today for BM# 26.