Recipe - Bombay (Mild) Curry Mixture

3 small Dried chilies (to make 1 ts
ground)
1 One half Cinnamon stick
4 One half tablespoon Whole coriander seeds
1 Whole cumin seeds
1 One half Whole fennel seeds
2/3 Whole fenugreek seeds
One half Garlic powder or granules
2 Kokum skins (avail. at East
Indian grocers)
2 Curry leaves, crushed
2 2/3 Ground tumeric

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini