About this recipe:This curry powder mix is very common in Maharashtrian Bombay households and in other parts of India. It has been in husband's family for years and I learnt how to make it when I became a member of the family in 2001. As I am from a different culture, this method of cooking was new to me, but anyone who cooks chicken or stuffed aubergine (brinjal) in this masala would love it, I am sure! Use the same cup or mug to measure out the seeds and spices.
Sujata Jagdish Gaware
1/2 cup sesame seeds
1/4 cup oil
1 cup dry coconut slices
4 cups coriander seeds
2 teaspoons cloves (lavang)
1/4 cup cumin seeds (jeera)
2 teaspoons asafoetida (hing)
4-5 sticks cinnamon (dalchini)
3 teaspoons caraway seeds (shahjeere)
5-6 bay leaves (tamalpatra)
2-3 black stone flowers (dagad phool)
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds (methi)
1 teaspoon turmeric powder
1/4 cup salt
1/2 cup red chilli powder
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Dry roast the sesame seeds.
Heat oil in a pan and fry the following one by one (not altogether): coconut, coriander seeds, cloves, cumin seeds, asafoetida, cinnamon sticks, caraway seeds, bay leaves, black stone flowers, mustard seeds and finally the fenugreek seeds. Allow to cool for a while and retain the oil.
Grind all the ingredients separately. Then sieve to a fine powder.
Mix all the powders together with turmeric and salt. Add red chilli powder to the leftover oil and mix into the prepared powder. Mix everything very well.
You can keep this masala in an airtight container and use it when making any curry.