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Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 500 grams methi na kuria/split fenugreek seeds
  • 250 grams rai na kuria/split mustard seeds
  • 150 grams sarasiyu/ mustard oil
  • 225 grams sindhav mithu/rock salt
  • 200 grams kashmiri marchu/Kashmiri red chili powder
  • 2 tablespoons haldi/turmeric powder
  • 1 tablespoon hing/ asafoetida

Method
 

  1. Place a kadai or a deep bottom sauce pan of medium flame.
  2. Put the oil in the kadai and heat it till it reaches smoking point.
  3. Turn of the flame and allow the oil to come to room temperature.
  4. In the mean time, put rest of the ingredients in a large bowl and mix well.
  5. Pour the oil over the mix once it has cooled down.
  6. Mix well.
  7. The Methia no Masalo is ready.
  8. Store it in a clean glass jar or barni