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Authentic stone-ground chili and roasted spice blend for iconic Khandesh tari.
Pure stone-ground pearl barley with Kashmiri Mongra saffron and sliced almonds.
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Heat pure mustard or ghee in a pan. Add fresh aromatics such as ginger, garlic, and onions, sauteing until translucent and golden.
Add recommended amount of SEEMA stone-ground spice mix over low heat. Fry gently for 2 minutes to release locked volatile oils without burning.
Add your key protein or vegetable with water or yogurt. Cover and simmer on low dum until tender. Garnish with fresh coriander.
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