1

To begin making the Kharbyaali Masale Khara Recipe, preheat 1 cup of oil in a deep frying pan; deep fry the dry coconut pieces until lightly browned. Once browned drain the coconut, place them on a paper towels and keep aside to cool

2

Next, in the same oil, we will deep fry the ginger and garlic until they turn brown. Drain completely, place them on a paper towels and keep aside to cool.

3

Next is the process of dry roasting the remaining ingredients

4

In another frying pan; roast the red chillies, curry leaves the the remaining ingredients on low heat. Roast them until you get a roasted aroma and the red chillies are browned as well. Once well roasted, allow the spices and chillies to cool completely.

5

Once cooled, we will first grind all the dry roasted chillies and spices together until you get a fine powder. Keep this aside.

6

In the same spice grinder, grind in the roasted garlic, ginger and coconut, till you get a smooth mixture.

7

Combine all the ground ingredients along with the salt. Make sure it is well combined and mixed well. Store this mixture in a glass jar and refrigerate for six months.

8

The Kharbyaali Masale Khara Recipe is now ready. You can use this Masale Khara in many dishes like Kharbyaali Nuggekai Sambar, Brinjal Vegetables and many more vegetable dishes.

500 grams onions, cut lengthwise

200 grams garlic, peeled

100 grams dry ginger(optional)

200 grams dried coconut (khopra) - cut into thin long pieces

1 cup curry leaves

500 grams dried byadagi red chillies, tops removed

500 grams coriander seeds

150 grams cumin seeds

25 grams fenugreek seeds

25 grams shah jeera, black thin cumin seeds

50 grams cloves

50 grams black pepper corns

50 grams cinnamon sticks

50 grams sesame seeds

25 grams poppy seeds

10 grams dagad phool  black stone flower

100 grams salt

oil for frying