Curry Powder

This recipe passed on to me by MIL, can be used in all dry curries, to stuff Aubergines, Okra or even to stir-fry vegatables.

Ingredients:

Deskinned Split Garbenzo beans - 4 cups
Coriander seeds - 1 cup
Dried red chillies - 1 cup or to taste

Depending on how much you might need, use the above ingredients in this proportion.

Method:

Dry roast the beans until golden and add the coriander seeds and roast till the beans turn brownish. Add the chillies lastly, as they redden quickly. Roast till both the beans and chillies turn brownish. But take care they should not burn.

Spread them on a wide plate and let cool.

Once at room temperature, grind them all together very finely.

Store in an air-tight container. Although, it is best made fresh for every recipe, you could still considering storeing them if you are someone who are always on the run.

Note:

To stuff vegetables with this powder, add turmeric powder, aesafotida, salt and mix it with this curry powder.