This is a favourite in all Mahrashtrian households, and is served as an accompaniment. It is usually had with batata wada, pakoras or bhakris. As a kid, I used to also have it whith chapati or make a sandwich out of it. Its a very simple and quick recipe.
1/2 grated dry coconut
1 tbsp sesame seeds
20-25 garlic cloves
4-5 dry red chillies (can be adjusted as per the level of spiciness required)
Salt to taste
- In a pan take a tsp of oil and roast the garlic till red. Take it off the pan and let it cool.
- Dry roast the grated dry coconut very lightly till red in colour. Do it on a low flame with continuous stirrng, as it can burn. This will not take long. Allow it to cool.
- Then dry roast the sesame seeds on a low flame till it changes colour to red and let it cool.
- In a grinder add all the cooled roasted ingredients, salt and dry red chillies.
- Grind to a coarse or fine powder as per individual taste.
- Store in an airtight conainer.