Ghati masala or kanda-lasun (onion-garlic) masala is the basic masala mix that is the essence of all cooking in the Western Ghats region comprising Kolhapur, Sangli and Satara districts of Maharashtra. It is made during summer in large quantities and preserved so that it lasts all year long.
Typically, this masala contains about 25 different spices and condiments.
Here's a list of the ingredients for making almost 2 kilos of masala:
Typically, this masala contains about 25 different spices and condiments.
Here's a list of the ingredients for making almost 2 kilos of masala:
- 1 kilo chilies (my mother in law prefers using different types of chilies)
- 1/2 kilos bedgi or sankeshwari chilies
- 1/4 kilo spicy kolhapuri lavangi chilies
- 1/4 kilo kashmiri chilies for their red color
- 1/4 kilo whole corriander seeds
- 1/4 kilo dessicated coconut
- 1/4 kilo white sesame seeds
- 100 grams cumin
- 100 grams black pepper
- 100 grams mustard seeds
- 50 grams poppy seeds
- 50 grams whole asafoetida
- 25 grams whole turmeric
- 20 grams clove
- 20 grams cinnamon
- 20 grams black sesame seeds
- 20 grams big masala cardamoms
- 250 gms garlic
- 50 gms ginger
- bay leaves
- whole turmeric
- mace
- dagadphool
- salt 1/2 kg
- oil 1/2 litre
