Goda Masala

This Maharashtrian spice blend is a dark, aromatic powder with a burnt sweetness that comes from the coconut in the mixture.
1 teaspoon sunflower oil
1cm piece of cinnamon stick
5 cloves
5 green cardamom pods, deseeded and husks discarded

2 bay leaves
2 teaspoons white sesame seeds
2 teaspoons coriander seeds
4 tablespoons desiccated coconut
10 black peppercorns
2 tablespoons white poppy seeds
1 Heat the oil in a frying pan over medium heat, then add the cinnamon, cloves, cardamom seeds, and bay leaves and fry for 2–3 minutes until the cloves swell. Remove from the pan, wipe it dry, and use the same pan for dry-toasting.
2 Dry-toast the remaining ingredients one by one over low heat until they darken. The coconut should be toasted until dark brown. Remove from the heat and leave to cool, then grind with the heat and leave to cool, then grind with the fried spices in a spice mill until fine. Store in an airtight container in a cool, dark place and consume within 6 months.