Authentic Maharashtrian Shengole Recipe #Shorts

Ingredients for Ukkad Shengolay

• Handful of Fresh Coriander leaves
• Green Chilli 3 Or as per your Spicyness
• Garlic Pods 7 – 8
• Cumin Seeds 1 & 1 Tbsp
• Ginger 1 inch……Add 1 – 2 Tbsp of Water and Make a Paste Or Pound it

• 1 Cup Sorghum Millet (Jowar)
• Half Cup Whole Wheat Flour
• 3 Tbsp Gram Flour (Besan)
• Carrom Seeds 1 Tsp
• Turmeric Powder Half & Half Tsp
• Salt to Taste
• Oil 2 – 3 Tbsp
• Water for preparing Dough & Gravy
• Coarse Chilli Powder 1 Tbsp
• Maharashtrian Goda Masala 1 Tbsp (Optional)
• Coriander Powder 1 Tbsp
• Fresh Coriander Leaves for Garnishing
• Aslo you can Garnish with a Tsp Ghee on Top

Ingredients: For Goda Masala
• 250 gm Coriander seeds
• 10 gm Coconut
• 10 gm Stone flower
• 10 gm bay leaves
• 20 gm White Sesame seeds
• 20 gm Poppy seeds
• 10 gm Black Cardamom
• 10 gm Star anise
• 10 gm Cassia buds
• 10 gm Black cumin seeds
• 10 gm Khada Hing / Asafoetida stone
• 10 gm Cinnamon
• 10 gm Black peppercorns
• 10 gm Cloves
• 10 gm Mace
• 4 tsp Oil

Method:
• Take coriander seeds and clean them really good.
• Heat up a pan on medium heat.
• Add coriander seeds in pan and roast really good for 7-8 minutes
on low to medium heat until it release aroma. Take it out into a
bowl.
• Add sesame seeds into pan and roast on medium heat until they
turn light golden. Take roasted sesame seeds into a bowl.
• Add poppy seeds and roast on medium heat until it gets nice
golden color. Take it out into a bowl.
• Add black cumin seeds and roast on medium heat until it
releases aroma. Take it out into a bowl.
• Add grated coconut and roast on medium heat until it gets nice
golden color. Take it out into a bowl.
• Heat up oil in the pan. When oil is enough hot, add cinnamon
sticks and fry until it changes its colour. Take it out into a dish.
• Add black cardamom and fry it nicely. Take it out into a dish.
• Add star anise and fry it nicely. Take it out into the dish.
• Add mace and fry it really good. Take it out into the dish.
• Add cloves and fry it nicely. Take it out into the dish. Cloves puff
up on frying.
• Add black peppercorns and fry it nicely. Take it out into the dish.
• Add cassia buds and fry it nicely. Take it out into the dish.
• Add asafetida stones and fry it nicely. Take it out into a separate
bowl. It changes its color and puff up on frying.
• Add bay leaves and fry it nicely. Take it out into a separate bowl.
• Add stone flower in the end and fry it nicely. Take it out into the
dish.
• Transfer the roasted coriander seeds into blender pot and blend
it.
• Sieve the powder to remove coarse powder from it. Keep the
coarse powder aside.
• Add fried cinnamon, black cardamom, star anise, javitri, cloves,
black peppercorns and cassia buds together into blender pot and
blend them.
• Add roasted black cumin seeds in it.
• Crush the fried asafoetida stones into mortar and make small
pieces of it.
• Add this crushed asafoetida into blender pot and blend together.
• If these fried garam masala is not blended into fine powder, then
add coarse coriander powder in it and blend again.
• Mix these belnded spices with coriander powder really good.
• Add fried stone flower and bay leaves together in blender pot and
blend.
• Mix with coriander powder really good.
• Add roasted poppy and sesame seeds with coconut into blender
pot and blend nicely.
• These will release oil on blending. Mix them with coriander
powder again.
• After mixing all spices together, blend the ready masala again in
blender once more.
• This will assure mixing of all ingredients.
• Goda masala is already.
• You can store goda masala into an airtight container. It has shelf
life of about 1-2 years.

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