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Bombay (Mild) Curry Mixture

 

33

Yield

1

servings

Prep

15

min

Cook

0

min

Ready

15

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

3 small hot chili peppers
dried, to make 1 teaspoon
*
1 ½ each cinnamon sticks
*
4 ½ tablespoons coriander seeds
whole
1 x cumin seeds
*
1 ½ Whole fennel seeds
*
Whole fenugreek seeds
*
½ cloves garlic
peeled and minced
2 each kokun skins
avail. at east indian grocers
*
2 each curry leaves
crushed
*
2 ⅔ x turmeric
ground
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 7350% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 10g 38%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 10%
Calcium 17% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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