INGREDIENTS

INSTRUCTIONS

In the Ayurvedic cuisine, spices are prepared by first browning them
in ghee or oil to bring out their full aroma. The key to a good curry
is to brown the spices at moderate heat, as they easily burn. The
mustard seeds, cumin, and fenugreek seeds are fried first, since  these
need to be browned longer. To release the full flavor of the  mustard
seeds, heat them until they start to pop. Depending on how  hot the oil
or ghee is when you add the seeds, this can take from 30  seconds to 3
minutes. Then add the fresh ginger, if using, and 15 to  30 seconds
later add the coriander, ground cumin, black pepper, and  chile powder,
if using. These should be browned for only 10 to 15  seconds. Finally
add the turmeric and asafetida and brown for about 5  seconds. The
paprika and garam masala are added just before serving.  This mix and
its variations are typically used fir adding a variety of  flavors to
vegetable dishes. Cooking times here are a matter of  seconds, so have
all of your spices measured and ready to be quickly  added in the order
directed The optional ingredients are determined  by the kind of dish
the curry will season, according to your tastes.  This isn't a
pre-mixed powder; it is prepared from scratch each time  it is used.
Try it in the recipe that follows, or with other  vegetables, lentils
and beans.  MC_Busted by Karen C. Greenlee  By "Karen C. Greenlee"
<greenlee@bellsouth.net> on Apr 15, 1999.  Recipe by: Veggie Life, May,
1999  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 76.9mg
Potassium: 90.8mg
Carbohydrates: 2.7g
Fiber: 1.2g
Sugar: <1g
Protein: <1g