Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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