Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Cumin seeds -crushed
8 Dried red chiles 1 tb Plus 1 tsp black mustard
1 tb Black peppercorns -seeds
1 tb Cardamom seeds 1 tb Fenugreek seeds
1 Inch cinnamon sticks,

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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