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I dried the mango in sunlight, heated the oil and slightly roasted all masala before grinding it.
Now the problem is that masala taste bitter.

How can I fix it?
The masala I used includes salt, rye seed, methi [fenugreek] seed, saunf [fennel], turmeric powder and black seed [nigella].

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My first thought would be you over-roasted the methi.

Fenugreek seeds benefit from a light roasting or bhuna which removes the slight bitter edge they have - however, if you over-do it that bitterness comes back with a vengeance.

To avoid the issue, I usually add fenugreek powder to my sauce as it's cooking. It still develops the full aroma that way. It adds a very slight bitterness, but removes the danger of over-roasting right at the start & not finding out til right at the end.

I'm not sure it can be 'fixed' as such, other than by trying to balance [or really mask] it with sweetness, more acidity, or trying to dilute it in a larger batch.

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