Ingredients

• toast

  • 1 tbsp oil

  • 1/2 cup coriander seeds, whole

  • 1/4 cup cumin seeds, whole

  • 1 tsp cloves, whole

  • 3-4 cinnamon sticks

  • 2-3 peppercorns, whole

• toast

  • 1 tsp oil

  • 1/4 cup unsweetened coconut flakes or coconut flour

• toast

  • 1 tsp oil

  • 1 tbsp sesame seeds

• toast

  • 1 tsp oil

  • 2-3 dried chilies

Directions

1. Over medium heat, add oil and toast the coriander, cumin, cloves, cinnamon, and peppercorns. Stir constantly until they're fragrant, but not browned, about 30 seconds. They burn quickly, so if in doubt, undercook them. Transfer to a plate and/or paper towel to cool.

2. Over medium heat, add oil and toast the coconut flakes until they are lightly golden, about 30 seconds. Add to the toasted spice mix.

3. Over medium heat, add oil and toast the sesame seeds until golden brown, about 30 seconds. Add to the toasted spice mix.

4. Over medium heat, add oil and toast the chilies very lightly, about 30 seconds. Add to the toasted spice mix.

5. Once all the spices are cool, Grind them to a medium fine powder. Store in a cool dry location for up to 2 months.

Notes

• Used in Marathi Spiced Rice (Masale Bhat)

• Used in Baingan Bharta (Eggplant with Onions)

References

• Adapted from Indian Instant Pot Cookbook, 2017, p26, by Urvashi Pitre

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