The basis of an Maharashtrian meal is the tempering, bagar or the phodni as it is called in Marathi.
We start with oil, when heated we add the mustard seeds and the cumin seeds which we allow to splutter, you should add the hing or asoefotida at this stage, then goes in the green chilies, turmeric powder and the curry leaves. This phodni is the basis of almost all the vegetables in a Maharashtrain cuisine.
Hence our spice dabba contains all these items , mustard seeds, cumin seeds, coriander seeds (used for masalas) , red chili powder,haldi or turmeric powder , dhania jeera (coriander-cumin powder), I have an additional Garam masala powder (made at home by me) .
MUSTARD SEEDS(turmeric and chilli powder too)
CUMIN SEEDS ( Dhania powder seen too)
TURMERIC or HALDI POWDER and MIRCHI or CHILLI POWDER