Maharashtrian Goda Masala

I came across this 'Dry Ground Masala' shared by Mareena on Chef at Large few weeks back, and I knew I had to try it. One of the Masala mixes that gives Maharashtrian cuisine its authentic/unique flavor is this Goda Masala mix. This can be used to make meat as well as vegetarian dishes.

  • Grated/Desiccated Coconut - 2 tbsp
  • Coriander seeds- 3 1/2 tbsp
  • White Sesame Seeds- 1 tbsp
  • Cumin Seeds- 1 tbsp
  • Fennel Seeds- 1/2 tsp
  • Black Peppercorns- 1/2 tsp
  • Star Anise- 1
  • Cloves- 5
  • Black Cardamom- 1
  • Dried Red Chili - 2
  • Cinnamon stick- 2 inch
  • Bay Leaves- 1
  • Asafoetida - A fat pinch 
  • Oil- 1 tsp, I used canola oil. 
Heat a pan and dry roast (while stirring constantly) the grated/desiccated coconut, coriander seeds and sesame seeds on medium heat till they turn golden brown. Set aside. 
Add oil to the pan and to it add the rest of the ingredients and fry till fragrant and slightly darker brown. Take it off the heat and let it cool completely. Then grind everything together to a fine powder. I used a coffee grinder to grind the spices. Store in an airtight container. This should stay fresh for at least 2 months. Add it to your chicken curry or potato bhajji to give it an extra burst of flavor!


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