Bombay (mild) curry mixture

1 servings

Ingredients

Quantity	Measure	Ingredient
3	smalls	Dried chilies (to make 1 ts ground)
1½		Cinnamon stick
4½	tablespoon	Whole coriander seeds
1		Whole cumin seeds
1½		Whole fennel seeds
⅔		Whole fenugreek seeds
½		Garlic powder or granules
2		Kokum skins (avail. at East Indian grocers)
2		Curry leaves, crushed
2⅔		Ground tumeric

Directions

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.