— SUITABLE FOR PURE VEGETARIAN FOOD —
goda masala is one of the Maharashtrian style garam masala with many universal characteristics. One of our customer in the USA used it to make Butter Nut Squash curry. Yum! They said. Another customer made Bengali dal using this Marathi masala. Yum! Again. goda masala is one of the many products that we make that have unlocked regional cuisine potential and made its features available to the world. But first try out the delectable Marathi masale bhaat or the bharleli vangi, before you migrate the masala to non-Marathi cuisine.
Coriander Seed, Coconut, Sunflower Oil, Sesame Seed, Cumin Seed, Niger Seed, Cassia Leaf, Himalayan Salt, Stone Flower (dagad-phul), Red Chili, Fenugreek Seed, Mustard Seed, Caraway Seed, Poppy Seed (khus-khus), Clove, Black Cardamom, Turmeric, Cassia Bud, Cinnamon, Black Pepper, and Asafetida.
Varies according to recipe.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
250g Brinjal | small-sized
Remove stems from the brinjal and make two cross vertical slits two thirds down from the top. Soak the brinjal in salt water for 10 minutes and rinse. Keep aside.
In a pan dry roast 1 cup coconut (fresh, grated), ¼ cup sesame seeds, 1 tsp coriander seed and 1 tsp cumin seeds all together till the coconut turns light brown.
Make a filling paste using:
1 tsp Tamarind (paste)
1 Tbs Jaggery (grated)
1 cup Peanut
1 tsp Ginger-garlic paste—optional
½ tsp Salt (or to taste)
2 tsp Red Chili powder
4 tsp goda masala
The roasted mixture—from Step 2
Add just enough water to get a very thick but smooth paste. Remove the paste into an appropriate bowl and add 1 tsp ghee and mix well. Stuff this paste into the brinjal. Keep aside.
In a shallow non-stick pan heat 3 Tbs oil; lower heat and add ½ tsp mustard seeds and when they start to pop add ½ tsp asafetida and 1 tsp turmeric powder. Put all the stuffed brinjal and the leftover stuffing, if any, into the pan. Fry for 2 minutes, gently tossing the brinjal. Add ½ cup water. Cook covered 15 minutes or until the brinjals turn soft and is completely cooked. Check if the brinjal well cooked, otherwise keep cooking till done. Garnish with coriander leaves.
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