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.