Lavani performer delves into the making of this Maharashtrian dark masala

It took a while to manage an interview with Sangeet Natak Akademi awardwinner and Lavani performer Shakuntala Nagarkar or Shakuntalabai even though we had two phone numbers that could indirectly reach her This was after we came across a snippet of information detailing how to place an order for Punebased Nagarkarrsquos kaala masala an earthy dark spice blend with a heady aroma When we finally called her on her personal number she nonchalantly asked ldquoBut what will you write about thisrdquoYogita Kale prepares the spices for the masala right Kaala masalaKaala masala isnrsquot a new story for Shakuntalabai itrsquos an everyday kitchen essential But when writer and director Bhushan Korgaonkar tasted the spicy mix and encouraged her to sell it she dismissed it ldquoEveryone knows about this Maharashtrian masala so I wondered who would buy it Preparing and selling it requires a lot of effort and is an expensive affair But Bhushan told me to at least try it before worrying about it He said if no one buys it we can use the masala at home ourselves He had a pointrdquo the 63yearold tells us Confident about her masala and testing the art of business Nagarkar prepared just a few kilograms of the blend to kick off the venture during the COVID19 lockdownsAalni mutton and kaala mutton made with kaala masalaldquoMy family has been making kaala masala for generations I used to watch my mother and aunts make it and thatrsquos how I learnt We eat it at home every day I offered some to Bhushan to taste he liked it and shared it with a few othersrdquo she recallsThe masala takes nearly five days to prepare The process begins with drying all the ingredients starting with chopped onions Components like mirchi jeera dhaniya laung dalchini and a few other spices that may vary come together to form this strong spicy masala that gets its dark colour from cumin and cinnamon After the interview we rush to the kitchen to stick our nose into a bottle of kaala masala to see if it matches the thoughtup aroma and taste that follows Nagarkarrsquos brief description The aroma confirms what she says mdash this mixture compliments all recipes including dals pulaos and bhajis but goes best with nonvegetarian dishes We can imagine a spicy mutton curry which happens to be Nagarkarrsquos favourite way to use the masalaShraddha Nagarkar and Yogita KaleHer daughterinlaw Yogita Kale helps her prepare the masala while Kale and Nagakarrsquos daughter Shraddha who is also a Lavani performer look after its sale All this familial help ensures the venture doesnrsquot keep the Lavani queen as she is known away from practice and performances She has a tour of workshops and shows in Delhi and Kolkata in June ldquoApart from being a Lavani artiste this is also a chance to do something new I canrsquot stay young forever When age sets in what will I do sitting at home For now I still have shows to performrdquo Shakuntalabai signs offShakuntalabairsquos kaala masala chutneyIngredientspound4 tablespoons kaala masala pound2 to 3 garlic pods finely chopped poundHalf an onion finely chopped pound1 tablespoon crushed peanuts poundCoriander pound1 to 2 tablespoons groundnut oil poundSalt to tasteMethodMix all the ingredients well until you get a paste The measurements are suggestions and you can alter proportions based on preference If you want the chutney to last a few days add fewer onions and garlic as compared to the amount of masala you useDelivery PanIndiaCall 9763963366Cost Rs 1500kg