Yield: 1 Servings
|1 \N||Piece of fresh ginger|
|2 \N||Cloves of garlic (up to 4)|
|1 \N||Fresh green chilies (up to 2)|
|¼ cup||Fresh coriander (up to 1/2)|
I missed a couple of spice mixtures when I posted the others earlier. The Sonth Masala I have no idea where I got it. The mild green masala is a milder modification of my own making to the green masala I posted previously.
Peel and chop ginger. Remove seeds from chilies. Remove coriander stalks.
Pound all ingredients to a paste with a little water. Keep in a jar in the refrigerator upto 2 weeks. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@... (Caroline R McBride) on Jul 25, 1997