Sunday Masala is a Maharashtrian specialty with Malwani influence. It is a masala made at home and reserved for special Sunday family meals that generally involve some kind of meat or fish. But this masala is very versatile and adds flavor to dishes made with baby eggplant, ash gourd, chicken, fried fish and various curries. Keep refrigerated in an airtight container for up to 6 weeks.
Many of the esoteric ingredients such as Dagadphool and Nagkesar are exclusive to the Konkan coast and maybe available on special order online or at a specialty spice store.
Whole Coriander seeds: 75 gms
Whole Cumin seeds: 45 gms
Bedgi or Kashmiri dried Red Chilies stalks and seeds removed : 250 gms
Dessicated unsweetened Coconut : 50 gms
Khuskhus or white Poppy seeds: 25 gms
Cinnamon sticks: 20 gms
whole Black peppercorns: 20 gms
Whole Black cumin or Shahieera: 10 gms
Whole Cloves: 10 gms
Powdered Hing or Asafetida: 2 gms
Dagadphool also called stone or Lichen flower): 5 gms
Nagkesar or Mesua: 5 gms
Seeds of green Cardamoms: 3 gms
Dried Whole star anise or Chakramagi or Badalphool : 1 piece broken up (seeds removed)
In a clean and dry skillet or tawa, toast the grated coconut and khuskhus on a low flame about 4-5 minutes until fragrant and lightly browned. Remove and cool.
Toast all the other ingredients together in the same pan or tawa over low heat, until aromatic and golden about 10 minutes. Cool completely.
Grind all the ingredients together to make a smooth powder. Refrigerate in an airtight bottle.