18Dry red chiliesI like to use Kashmiri chillies for color
2tbspcoriander seeds
2 tspOnion seedsKalonji
6tbspfennel seedsSaunf
6tbspmustard seeds
2tspfenugreekMethi
4tbspcumin seedsJeera
5tbspsalt
1/2tspasafoetidaHeeng
3tspdry mango powderAmchoor
Instructions
In a heavy bottom pan at low heat, dry roast the dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds and cumin till slightly browned and fragrant. This should take about 4-5 minutes.
Let it cool slightly for 5-10 minutes.
Grind in the blender with rest of the ingredients to make a coarse powder.
Store in an airtight container. It lasts fine for up to a month in a cool and dry place or can be stored in a refrigerator it for about 2 months.