1/4 c Cumin seeds 8 Dried red chiles 1 tb Black peppercorns 1 tb Cardamom seeds 1 Inch cinnamon sticks, -crushed 1 tb Plus 1 tsp black mustard -seeds 1 tb Fenugreek seeds Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]
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