Ingredients:
2 tbsp Dry Coconut (grated) (sukha khobra)
2 tbsp Sesame seeds (til)
4-5 Dry red chillies (sukhya lal mircha)
1/2 cup Coriander seeds ( akhe dhane)
1/4 cup Cumin seeds (jeera)
3 Bay leaves (tamaal patra)
3 Cinamon sticks (dalchini)
4-5 Black peppercorns (kali miri)
6-7 Cloves (Lavang)
4 tspn Shah Jeera
1 tsp Halad
1 tsp Hing
Oil
2 tbsp Sesame seeds (til)
4-5 Dry red chillies (sukhya lal mircha)
1/2 cup Coriander seeds ( akhe dhane)
1/4 cup Cumin seeds (jeera)
3 Bay leaves (tamaal patra)
3 Cinamon sticks (dalchini)
4-5 Black peppercorns (kali miri)
6-7 Cloves (Lavang)
4 tspn Shah Jeera
1 tsp Halad
1 tsp Hing
Oil
Method:
In a broad pan, separately dry roast sesame seeds and grated dry coconut till its colour changes to brown. Keep this roasted sesame seeds and coconut aside.
Now in the same pan, add 1 tsp oil and lightly fry rest of the ingredients (except halad & hing) one by one till the spices release aroma and get light brown colour.
Keep all the ingredients aside to cool down.
Once all the ingredients are cooled, put them into a blender and add halad and hing. Now blend all the ingredient to a fine powder.
This goda masala is used in various maharashtrian dish preparations such as vegetables and dal's.
Store this goda masala into an airtight container.
In a broad pan, separately dry roast sesame seeds and grated dry coconut till its colour changes to brown. Keep this roasted sesame seeds and coconut aside.
Now in the same pan, add 1 tsp oil and lightly fry rest of the ingredients (except halad & hing) one by one till the spices release aroma and get light brown colour.
Keep all the ingredients aside to cool down.
Once all the ingredients are cooled, put them into a blender and add halad and hing. Now blend all the ingredient to a fine powder.
This goda masala is used in various maharashtrian dish preparations such as vegetables and dal's.
Store this goda masala into an airtight container.
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