PREPARATION

1. Add 10 grams dry red chili, 1 tablespoon coriander seeds, 2 teaspoons nigella seeds, 50 grams fennel seeds, 80 grams mustard seeds and 50 grams cumin seeds. Dry roast till slightly browned and fragrant.
2. Cool for 5 minutes.
3. Add this mixture into a blender, add 2 teaspoons fenugreek seeds, 120 grams salt, 25 grams turmeric, 1/2 teaspoon asafoetida, 1 tablespoon dry mango powder and blend well to make a coarse powder.
4. Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.