The multipurpose Mangalorean bafat masala is either a dry powder or paste version, This masala can be used for fish or chicken fry. If my mood permits I use it to grill veggies the spice blend is awesome has the right amount of heat and flavors. The paste version can be preserved in a airtight container refrigerated up-to 2 weeks.
We can also prepare a dry roast version do not add tamarind or vinegar for dry masala we need to add those just before marinating meats or veggies...If you dry roast all the spices and grind to powder format store in airtight container and refrigerate stays fresh till 4 weeks.
10 Dried Kashmiri Chilies
15 Dried Guntur or Cherry Chilies (Spicy)
2 Whole Garlic bulbs peeled
2 Tbsp Peppercorns
1 Tbsp Fenugreek (Methi)
1 Tbsp Mustard
1 Tbsp Cumin
2 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
Lime Size Tamarind or 4 Tbsp Vinegar/lime-juice
1 Tbsp Salt
Pre-Preparations for this recipe is important we need to soak the dried red chilies in warm water for 1 hour so that they grind to form a smooth paste.
In a mixer-jar add both the chilies along with tamarind blend well.
Add all the whole and powdered spices along with garlic pods grind to form a smooth paste we can add a splash of water if needed.
Mix 1 tbsp powdered salt in the masala place in a airtight container refrigerated till use.