Vegetarian Xacuti

Blogging Marathon# 26: Week 1/ Day 1
Theme: Goan Cuisine
Dish: Vegetarian Xacuti with Meatless Meatballs
Today we start Blogging Marathon# 26 and my theme for this week is "Goan Cuisine". The only dish that  I have tried from Goa is the Vegetable Vindaloo. So when I saw this theme, I decided to try more dishes from this cuisine. When I think of Goa, I think of scenic blue seas, beautiful churches and lush greenery. All this from watching a ton of Indian movies because I'm fortunate to visit this paradise on earth yet. Hopefully one day we can make this trip. When I think of Goan cuisine, I think of seafood and meat, because from movies like Saagar of the coast, the Portuguese colonization and the Christian population. But what I didn't know that there are vegetarian dishes that are unique to konkani region.
The dishes I tried are actually made with meat and have fancy names. For the first day I made Xacuti which is usually made with chicken or lamb, but I used meatless meatballs to make it a vegetarian/ vegan dish. I wanted to make seitan but didn't find the time, so opted for meatless meatballs I had in the fridge. Mixed vegetables can also be used instead.
  I used Suma's Xacuti masala recipe. It has 11 ingredients and once the masala powder is ready, curry itself takes no time to put together.
Ingredients:
For the Curry:
Meatless Meatballs - 15 (homemade or store bought)
Onion - 1 large, chopped
Crushed Tomatoes - ½cup
Ginger + Garlic paste - 1tsp
Tamarind paste - 2tsp
Xacuti Masala - 3tbsp
Salt - to taste
For the Xacuti Masala:
Sesame seeds - 3tbsp
Peanuts - 2tbsp
Dry grated  Coconut - ½cup
Coriander seeds - 2tbsp
Cloves - 12
Cinnamon - six 1" piece
Nutmeg powder - ½tsp
Fenugreek seeds - ½tsp
Dry red chilies - 12
Mustard seeds - 1tsp
Fennel seeds - 1tsp
Method:

• 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.