Title: Bombay (mild) curry mixture
 Categories: Indian, Condiment
      Yield: 1 Servings
 
      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.