Mary & Martha's Kitchen Recipe

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Bombay (Mild) Curry Mixture Recipe 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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<h1>Bombay (Mild) Curry Mixture</h1> <h2>Recipe</h2><p> <P>3 sm Dried chilies (to make 1 ts <P>- ground) 1 1/2 Cinnamon stick <P>4 1/2 tb Whole coriander seeds <P>1 Whole cumin seeds <P>1 1/2 Whole fennel seeds <P>2/3 Whole fenugreek seeds <P>1/2 Garlic powder or granules <P>2 Kokum skins (avail. at East <P>- Indian grocers) 2 Curry leaves, crushed <P>2 2/3 Ground tumeric <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Bombay_(Mild)_Curry_Mixture/36234/' title='Bombay (Mild) Curry Mixture Recipe'>Bombay (Mild) Curry Mixture Recipe</a></div>

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