A spice mix made with lavangi chilies from Kolhapur, in India.
Servings: 6 servings
Roast all the ingredients one at a time (except the turmeric), until they are a couple of shades darker and aromatic. Roast the garlic and the onion until dark spots appear, but don't let them burn.
Remove everything to a dish to cool, and then place in a blender. Blend into a coarse powder. I sometimes add some coconut milk, blend the masala into a paste and then freeze it.
Calories: 130kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 383mg | Fiber: 9g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 5.5mg | Calcium: 260mg | Iron: 6.2mg