Sorpotel is a dish of Portuguese origin but has vartiation. There is the East Indian sorpotel, Manglorean Sorpotel and the Goan sorpotel. It is generally made with meat/organ meat. Having made lifestyle changes, I tend to prefer vegetarian food. I was tickled when I first heard of “vegpotel”, a vegetarian version sorpotel. Mum was totally averse to the idea so I tried to dust it off my head. But when an idea takes root, nothing can uproot it. Happened to share it with my dear friend, Doc, who fell for it completely. So here is my version of a vegetarian sorpotel, delicious just as like its artery clogging counterpart. Doc baptized it Mushpotel!
For the Mushpotel Masala:-
· 1 inch Cinnamon stick
· 1/2 tbsp Black Pepper Corns
· 1 tsp cloves
· 1 tsp Cumin seeds
· 1 inch Ginger Piece
· 5 Garlic cloves
· 7 Dry red Kashmiri chillies (for the red color)
· 4 Byadagi red dry chillies (for spice)
· 1 marble sized Tamarind (Soak in sufficient water)
· Vinegar (as required to grind paste)
· 800 gms mushrooms, diced
· 2 large Onions (chopped)
· 4-5 Garlic cloves (chopped )
· 1/2 inch Ginger Piece (chopped)
· 1 Green chilies (sliced)
· 1/4 cup of water
· 2 1/2 tbsp Goan Palm jaggery (Or sugar)
· Vinegar (if required at the end for taste)
· Salt (As per taste)
· 1-2 tbsp of feni/vodka (optional)
GRIND the mushpotel masala and set aside.
Cut into cubes the mushroom. The mushrooms will release water. Let the water dry up. Shallow fry until it has a pale golden colour. Set aside.
In a vessel, ADD oil and fry all onions till soft. Add green chilies, ginger and garlic. Fry for a few minutes. Add the mushpotel masala and fry for about 2-3 minutes. Add the fried mushrooms. Add ¼ cup of water along with jaggery (or sugar). Mix well.
Serve with rice or sanaas! Tastes even better the next day!!!
Note: If you get portobello mushrooms, nothing like it as they are packed with flavour. I used button mushrooms. I think this dish would work with tofu as well. But I found it too fragile.