Saute sliced onion in ghee to a brown colour. Add grated coconut, garlic, ginger 3 to 4 cloves, 1-inch cinnamon, bay leaf sauté cool and grind to paste, keep aside to add to curry towards the end. Heat oil in a pot and add chopped onion. Saute to pinkish. Add ginger-garlic paste and Sawantwadi Garam Masala. Saute well. Add chopped tomato (opt) and saute. Add turmeric powder, meat/vegetables & salt. Mix well for 5 min until masala coats meat/veg. Add sufficient water and cook. When nearly done add the ground paste made earlier, cook in low flame for 10 to 15 mins. Garnish & serve with rice or bread. Use this spice blend for all malvani/coastal recipes.