ALL PURPOSE MASALA FOR VEGGIES

This masala paste, I am going share with you is commanly used in Maharashtra and North Karnataka and other parts of Karnataka and South India with little variation.But this version is authentic Maharashtrian and N.Karnataka.
This can be used with allmost all vegetables including but not limited to Brinjal,Beans,Snake Gourd ,Bottle gourd, Red pumpkin, Bitter Gourd, Ridge Gourd ,Capsicum etc.

I have already posted the recipe for Barla Vaanga where I have used this masala.

What you can do is, prepare this and refrigerate and make your day easy :)

Ingredients :

1. Roasted Peanut Powder - 1 Cup
2. Finely chopped onion or Onion Paste - 1 cup
3. Dry coconut powder - 1  cup
4. Coriander powder - 1 Tea Spoon
5. Cumin Powder 1 Tea Spoon
6. Coriander  Leaves
7. Garam Masala or Godaa Masala (If you have) - 2 Teaspoon
8. Kaanda Lasun Masala - 11/2 Teaspoon.If you do not have, you can use Red Chilli Powder instead.
9. Salt to taste
10. Jaggery - 1/4 cup
11. Tamarind - a peace of 1 inch

Steps :

• You can see in the picture that I have kept jaggery and tamarind in water so that I do not have shred jaggery separately and both of them get mixed very well.This is your very first step.Keep both of them in the water (not more than 20 ml).By the time you are all set with masala, both will be dissolved  nicely.
• Mix all of the ingredients mentioned above nicely.Add the mixture of tamarind and jaggery to it.Before doing this, take out the remaining tamarind as it's pulp is already mixed in water. Again mix the paste nicely and your masala is ready to use :)

TIP : If guests are coming, you can prepare this ahead of time and refrigerate.This will save your time.