Spicy Hyderabad

Ingredients

20 green cardamon pods
2 cinnamon sticks
5 bay leaves
1 gr nutmeg
14 gr aniseed
3 gr black peppercorns
5 chilies
10 curry leaves
36 gr coriander seeds
18 gr cumin seeds
26 gr turmeric
12 gr fenugreek seeds
30 ml black mustard seeds

Instructions

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.