Maharastrian curry masala

Ingredients:

• 1/4 kg onions,finely sliced
• 200 gms red chillies(spicy variety)
• 50 gms garlic pods,neatly separated and skin slightly removed
• 150 gms grated dry coconut
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• 15-18 cloves
• 4" cinnamom stick
• 10 bay leaves
• 4-5 dagad phool/black stone flower
• 8-10 black cardamom
• 5-6 star anise
• 5-6 mace
• 1/2 tsp saunf
• 1/2 tsp shahjeera 
• 1/2 tsp turmeric powder
• 1/4 tsp nutmeg powder
• Oil to deep fry onions

Method:

1. Thinly slice the onions and deep fry in oil until golden brown and crisp.Leave them aside to cool.
2. Dry roast grated coconut until deep dark brown in color and keep it aside.
3. Dry roast red chillies until they are crisp and dark brown in color.
4. Dry roast the ingredients until dark brown in color.Do this process on a medium flame and do for each ingredient separately as the frying time of each and every ingredient differs.Slightly warm the nutmeg powder and turmeric powder.
5. After all the masalas are cooled down grind the roasted garam masala first and then add fried red chillies and grind to a powder.Now add roasted grated dry coconut,garlic pods and deep fried onions and grind to a slightly coarse powder.
6. Store this in a air-tight container and use it when required.