This recipe is called “Goda masala” in Hindi
Yield: Approximately 2 cups
A delicious curry powder from Maharashtra and Mumbai, the home
to Bollywood
Ingredients:
¼ cup cumin seeds
¼ cup shredded unsweetened dried coconut
¼ cup white sesame seeds
1 cup coriander seeds
1 tablespoon cayenne pepper
1 tablespoon salt, or to taste
1 teaspoon black cumin seeds
1 teaspoon ground asafoetida
1 teaspoon ground turmeric
2 tablespoons black mustard seeds
Directions:
Roast the coconut, coriander, cumin, white sesame, black mustard, and black cumin seeds in a medium-sized cast-iron or nonstick skillet, stirring constantly, initially over high heat, then over moderate heat, until a golden colour is achieved and they are fragrant, about two to three minutes. Allow it cool, then pulse in a coffee or spice grinder to obtain a fine powder.
Put back into the skillet, whisk in the cayenne, salt, turmeric, and asafoetida, and stir over medium heat for about a minute, or until cooked through. Allow it to cool fully and then transfer it to an airtight container. Keep the container in a cold, dark area for about 30 days at room temperature or about a year in the refrigerator.
