KOLHAPURI GHATI MASALA | MAHARASHTRIAN GHATI MASALA POWDER

'Ghati masala' get this name as the people who stays in ghats prepare this masala with the freshly available spices in Maharashtra and is common in most Maharastrian home. This masala is used in almost all preparations like misal, usal, stuffed vegetable curries, gravies, curries,simple vegetable stir fry etc.

Earthy and aromatic it is not for the faint hearted as a lot of Kolhapuri dishes are popular for being extremely spicy - a trademark of this mall that is at the heart of most dishes. Fiery, with the heat of this combination of spices, it can be used in curries and sabjis alike.

INGREDIENTS:

• 1/4 kg Onions, finely sliced
• 200 gm Red chillies (spicy variety)
• 50 gm Garlic pods, neatly separated and skin slightly removed
• 150 gm Grated dry coconut
• (75 gm of whole Maharashtrian garam masala which includes the following ingredients)
• 1 tbsp Coriander seeds
• 2 tsp Cumin seeds
• 1 tsp Til/sesame seeds
• 1 tsp Khus khus
• 15-18 Laung
• 4" Cinnamom stick
• 12-15 Tej patta
• 4-5 Dagad phool/black stone flower
• 8-10 Moti elaichi (black cardamom)
• 5-6 tar anise
• 5-6 javitri
• 1/2 tsp Soamph
• 1/2 tsp hahi Jeera
• 2 Turmeric sticks or 1/2 tsp turmeric powder
• 1/4 tsp Nutmeg powder
• Oil to deep fry onions

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MAKING METHOD:

1. Thinly slice the onions and deep fry in oil until golden brown and crisp.
2. Leave them aside to cool.
3. In a heavy bottomed pan, dry roast grated coconut until deep dark brown in color and keep it aside.
4. In the same pan, dry roast red chillies (both the varieties) until they are crisp and dark brown in color.
5. Also dry roast the ingredients of Maharashtrian garam masala mix until dark brown in color.
6. Do this process on a medium flame and do for each ingredient separately as the frying time of each and every ingredient differs.
7. Slightly warm the nutmeg powder and turmeric powder if using instead of turmeric sticks.
8. After all the masalas are cooled down grind the roasted garam masala first and then adds fried red chillies and grind to a powder.
9. Now add roasted grated dry coconut, garlic pods and deep-fried onions and grind to a slightly coarse powder.

Store this in an air-tight container and use it when required.

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