Ghar nu Dhanajeeru

This is the secret that I still hadn't managed to learn from mom. Here it goes:

Take 4 parts whole dhana (coriander seeds), and roast them a few minutes on a very slow flame. The trick is to not roast them all the way, but just until they get warm, a bit crunchy, and slightly fragrant. Remove in a plate and let cool. Take 1 part jeeru (cumin seeds), and also roast it (not as much as you would for say, Shekelu jeeru). Again, just enough till it gets warm. Let it also cool. Coarsely grind each of them separately, and mix together. In a vaghariyu, heat a bit of oil, add hing, and add it to the spice mix. Now add a few whole red chillies (mainly to keep insects away). Once it's cool completely, fill into an airtight container.

This now belongs in your everyday masala dabba.

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Rasaswad

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