HOW TO MAKE SAJJI MASALA
In a pestle and mortar or spice grinder, grind 3 tbsp cumin seeds, 2 tbsp black peppercorns, the seeds from 6 green cardamom pods, 3 tbsp coriander seeds, 1 tsp sea salt, 1 tbsp fennel seeds and 1 tbsp amchoor/amchur (dried green mango) powder – from Asian shops and theasiancookshop.co.uk.