Bombay-Mild Curry Mixture

Ingredients

3 chilies
1 1/2 cinnamon stick
28 gr coriander seeds
1 cumin seeds
1 1/2 fennel seeds
5/8 fenugreek seeds
1/2 garlic powder
2 kokum skins
2 curry leaves
2 5/8 tumeric

Instructions

Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.