Bharwa Masala

 

Specialty of this masala

You can keep it for 2-3 months , it will be fresh Whenever using just add salt (namak) , haldi(tumeric) and 1 tsp cooked oil in it. You can fill in bharwa bhindi, tinda, karela,bhaigan in many more as you like it. 

This masala is very good for those who don't eat garlic and onion as you can use this masala for filling it taste good.It is good and useful for the person who have no time for cooking or we can say it is a ready made masala that you can use for instant cooking. Those who eat onion , garlic and ginger , cook all these three in oil and then add this bharwa masala , haldi and salt to it and then use this as a filling/stuffing masala, it will taste yummy.

Ingredients

• 1 tsp rai/mustard
• 2 tsp saunff/fennel/sonp
• 1/2 tsp methi/fenugreek
• 4 tsp khada dhania dry/dry coriander seeds
• 2 tsp jeera/cumin
• 2 stick red chili dry

Method

• Roast rai , saunff , methi , khada dhania , jeera and red chilli dry on tawa without oil separately.
• Grind them all after roasting in a mixer.
• Your bharwa masala is ready.