Clean everything and keep in sunlight for 1 day. Roast on Tava taking care to prevent scorching. Cool. Then grind into a powder in a mixie or masala chakki.
Let the masala cool. Sieve and fill in airtight containers.
ParsiCuisine.com
Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please contact Rita@ParsiCuisine.com or purchase directly on Amazon.