By Shreya Sarpal
February 5, 2026
Goda masala carries warmth from Maharashtrian kitchens, slow-roasted spices that smell like Sunday lunches, family conversations, and recipes passed down without written measurements.
2 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp sesame seeds 6 dried coconut slices 6 dried red chillies 1 tsp cinnamon powder 4 cloves 1 tsp black peppercorns 2 bay leaves
Dry roast coconut slices till lightly golden and fragrant.
Roast all remaining spices separately on low heat.
Cool everything completely to retain aroma.
Grind into a fine, slightly oily powder.
Store airtight and use in bhaji, usal, or amti.