The Goda Masala

 

Maharashtrian Goda Masala in Maharashtrian cooking is the base for most Maharashtrian curries and dals also called aamti in Marathi.
Goda Masala the aromatic mixture of spices which is basically a Marathi Indian spice powder. It is a typical and used in most of the recipes that originate from the state of Maharashtra. Every family from Maharashtra have their own recipe.
When the spices are roasted in oil, until they become darker color then ground, is so called 'Kaala Masala', 'Kaala' means black in Marathi. Region to region the preparation may differ, so at times in making of Kala masala Onions are browned in oil as well as ginger n garlic. Make this powder| masala in small quantity, so that one can finish when it is still fresh. The use of coconut in masala will give out an oily smell, if kept for long.
A spoon of this masala if added to any dish, brightens the whole dish, also gives fragrance n taste. Store in air tight container.
A RECIPE TO MAKE THIS MASALA.
Require Coriander seeds, Cumin seeds, Whole Red Chillies, White Sesame seeds, Cloves, Cardamom, Cinnamon sticks, Black peppercorns, Bay leaf, Dessicated Coconut.
Also will need to add Asafoetida, Turmeric powder, Chilli powder N Salt.
Oil is neede to roast the masala.
In a pan add oil and put to heat, add all the spices. Now fry the spices, until dark color. Take it off the heat, spread on a plate, and sprinkle the turmeric powder, salt and asafoetida. Allow to cool. Now put in a mixer jar and grind to a powder. Store in air tight container.