INGREDIENTS

INSTRUCTIONS

OPTIONAL
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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