This recipe is called “Pav-bhaji ka masala” in
Hindi
This one is from the streets of Mumbai.
Yield: Approximately 1½ cups
Ingredients:
⅓ cup ground coriander seeds
⅓ cup ground cumin
½ cup freshly ground black pepper
1 to 2 tablespoons cayenne pepper, or to taste
1½ teaspoons ground asafoetida
1½ teaspoons ground black cardamom seeds
1½ teaspoons ground cinnamon
1½ teaspoons ground cloves
1½ teaspoons ground turmeric
Directions:
In a moderate-sized cast-iron or non-stick skillet, roast all the spices, stirring and shaking the skillet over moderate heat, until the mixture is fragrant and golden, approximately two minutes.
Allow to cool, then put inside an airtight vessel and place the vessel in a cool, dark place, for approximately thirty days at room temperature or approximately one year in a fridge.
