To start preparing the recipe of mushroom shagoti, in a dry roasted pan the entire spice over low heat that includes cloves, pepper grains, carom seeds, fennel seeds, cumin seeds, coriander seeds, cinnamon, stellar anise, red peppers and poppy seeds up to fragrant.
Add the coconut and roast for another couple of minutes or until the coconut is slightly golden. Leave to cool.
Macing the roasted ingredients with garlic and a little water with a fine pasta in a deminer jar. Keep it aside.
In another pan, heat the oil, add onions and brown for 5 minutes. When the onions are golden brown, add chopped mushrooms, salt and mix.
Add the Masala pasta to the ground and mix well. Add a cup of water, tamarind pulp and cook over low heat until the mushrooms are cooked and the shagoti of the mushrooms arrives at the consistency of the desired sauce.
Turn off the heat and your mushroom shagoti is ready to be served.
Serve mushroom shagoti with healthy Goan -style recipe (soft steam rice cakes) oror receipt or pav.
