Maharashtrian Goda Masala

Preparation Time: 15 Minutes  
Cooking Time: 15 Minutes   
Makes 1¾ cups
 
Ingredients

Ingredients for dry roasting
1 cup coriander (dhania) seeds
3 tbsp grated dry coconut (kopra)
2 tbsp poppy seeds (khus-khus)
1 tbsp sesame seeds (til)
2 tbsp cumin seeds (jeera)
1 tbsp caraway seeds (shahjeera)
7 star anise (chakri phool)
 
Ingredients for roasting in oil
1 tbsp oil
1½ tsp mustard seeds (rai /sarson)
10 curry leaves (kadi patta)
½ tbsp fenugreek (methi) seeds
½ tbsp asafoetida (hing)
1 tbsp cloves (laung / lavang)
9 cinnamon (dalchini) sticks , 25 mm. (1”) each
2 piece mace (javantri)
1 tbsp black peppercorns (kalimirch)
2 tbsp dagad phool (stone flower)
5 whole dry kashmiri red chillies 
3 black cardamom (badi elaichi)
7 bayleaves (tejpatta)
 ¾ tsp turmeric powder (haldi)
1 tbsp cardamom (elaichi) powder
½ tbsp nutmeg (jaiphal) powder
Salt to taste
 
Instruction :

1. To begin making the Maharashtrian Goda Masala Recipe, first 
     place a broad non-stick pan on a slow flame to roast all the 
     ingredients. When the pan is moderately hot, gently and 
     separately roast the ingredients for dry roasting one by one until 
     they are fragrant and lightly browned. Remove them in a deep 
     bowl and keep aside to cool. Refer big recipe with step by step 
     images for detailed cooking procedure.
2. In the same pan, heat the oil and add mustard seeds.
3. When the seeds crackle, add the remaining ingredients 
    mentioned to roast with oil and roast them one after another and 
    sauté on a slow flame until they release aroma. 
4. Switch off the flame and add the turmeric powder and mix well.
5. Remove them in the same bowl and add the cardamom powder 
    and nutmeg powder and mix well. Keep aside to cool.
6. Once cooled, blend in a mixer till smooth.
7. Store in an air-tight container. Use as required.