Onion-Coconut Masala

Onion-Coconut Masala paste:
1 onion sliced
2 tblsp dry coconut ( gari)
4 laung (cloves)
1 inch Cinnamon (dalchini)
4-5 kashmiri red chillies
4-5 cloves of garlic

heat 2 tsp oil and add the cloves, dalchini and red chillies to it . Add onion and fry on low heat till light brown.

Add the grated coconut to it and fry till you get a good aroma.

Wet grind the paste and use in the ussal.

Gujarati garam masala

The Gujarati Garam Masala slightly differes from the Maharashtraian or the Punjabi Garam Masalas.

Lightly roast 4 tbsp dhania ( corriander ) seeds, 1 tbsp cumin ( jeera) , 1 tsp cloves, 1/2 stick of cinnamon, 1 tsp peppercorns and 2 bay leaves. Roast till it gives off a nutty aroma.
Cool and powder. Store in an airtight container. Use in gujarati dishes such as stuffed baingan (brinjals,aubergines) / bhindi ( okra, lady fingers) , potato gravy, sprouts etc.