Goda Masala
Goda masala is a spice mix from Maharashtrian cuisine.
I remember, I had prepared it last time 15 years ago. I had committed the blunder of using star anise in it instead of black stone flower, as Dagadphool is Star Anise in Goan terminology. In Maharashtra, Dagadphool is Black Stone Flower and the most important spice used in goda masala giving the distinct flavour.
This spice mix can be used in Aamti, Masale bhaat, Usal (No Onion No Garlic) etc.
Measurement: 1 Cup = 180 ml
Makes: 8 tbsp
Ingredients:
- Sesame seeds – 1 tbsp
- Corriander seeds – 1/2 cup
- Cumin seeds – 1 tbsp
- Caraway seeds (Shahjeera) – 1 1/2 tsp
- Cloves – 4 to 5
- Peppercorns – 10 to 15 (Not in the picture)
- Cinnamon – 1″ stick
- Bay leaves – 2 to 3
- Red chillies- 4
- Asafoetida – 1/3 tsp + tiny piece of shanakar chaap or khada hing
- Turmeric powder – 1/3 tsp
- Oil – 1 1/2 tbsp
- Black stone flower – 1 1/2 tsp
Black Stone Flower (Dagadphool)
Procedure:
- Dry roast sesame seeds in a kadai and keep aside.
- Heat oil in the same kadai, and fry all the ingredients except asafoetida powder and turmeric powder. Khada hing to be fried. Fry them one by one.
- Let them cool.
- Grind along with turmeric and asafoetida to a fine powder.
- Store it in a glass container.
- Use it in certain Maharashtrian dishes.
Tip:
- One more ingredient can be added, 2 tbsp roasted dry coconut. I have not used it.
- You may prepare it in larger quantity too.
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