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Bombay (Mild) Curry Mixture
3 sm Dried chilies (to make 1 ts ground)
1 1/2 Cinnamon stick
4 1/2 tb Whole coriander seeds
1 Whole cumin seeds
1 1/2 Whole fennel seeds
2/3 Whole fenugreek seeds
1/2 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.
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