Maharastrian Ghati Masala...for curries!!

I am one masala freak,if I find any new masalas(and ofcourse for vegetarian dishes)on the rack in any store I just grab them to my shopping cart.I have used many of the maharastrian masalas like goda masala,lassun masala,shenga masala,kopra masala,kolhapuri masala etc etc.During one of my usual conversations with my maid who is a maharastrian,I got to know about this ghati masala which she mentioned is very common in most of the maharastrian homes,they make it in a very large quantity and save it for the whole year as the process to make this masala is very tedious and time consuming.It is actually called 'Ghati masala' as the people who stays in ghats prepare this masala with the freshly available spices there.I do not claim that this is the most authentic recipe for maharastrian ghati masala as I did not verify the recipe with any other maharastrian.So my maharastrian friends,please let me know more details about this masala.I tried my level best to give you guys the precise measurements what I got from her and from my experience while making it.This masala sounded so unique to me as they use the fried onions in making the masala which makes it more tastier when added to any curry,fry or gravy.The masala is used in almost all preparations like misal,usal,stuffed vegetable curries, gravies, curries,simple vegetable stir fry etc etc.I will share a simple curry which I made using this multi purpose masala in my next post.

Ingredients:
1/4 kg onions,finely sliced
200 gms red chillies(spicy variety)
50 gms byadige red chillies(for color)
50 gms garlic pods,neatly separated and skin slightly removed
150 gms grated dry coconut
(75 gms of whole maharastrian 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 star anise
5-6 javitri
1/2 tsp soamph
1/2 tsp shahjeera
2 turmeric sticks or 1/2 tsp turmeric powder
1/4 tsp nutmeg powder
Oil to deep fry onions

Method:

• Thinly slice the onions and deep fry in oil until golden brown and crisp.Leave them aside to cool.
• Dry roast grated coconut until deep dark brown in color and keep it aside.
• Dry roast red chillies(both the varieties) until they are crisp and dark brown in color.
• Dry roast the ingredients of maharastrian garam masala mix until dark brown in color.Do this process on a medium flame and do for each ingredient separately as the frying time of each and every ingredient differs.Slightly warm the nutmeg powder and turmeric powder if using instead of turmeric sticks.
• After all the masalas are cooled down grind the roasted garam masala first and then add fried red chillies and grind to a powder.Now add roasted grated dry coconut,garlic pods and deep fried onions and grind to a slightly coarse powder.

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

I am sending this to PJ's 'Flavors of Maharastra' event which is started by Naina.

I am sending these following entries to pari's 'ONLY-cooking with Bread' event.

1. Whole Wheat Garlic and Herb Rolls
2.Khara/Masala Bread with Dill Flavor