Bafat - "hurry Curry" Mix - Southwestern India

Recipe Ingredients

1/3 cup	36g / 1.3oz	Coriander seeds
1/4 cup	27g / 1oz	Cumin seeds
2 tablespoons	30ml	Mustard seeds
2 tablespoons	30ml	Whole black peppercorns
2 tablespoons	30ml	Whole cloves
1 tablespoon	15ml	Fenugreek seeds
2 tablespoons	30ml	Ground cardamom
2 tablespoons	30ml	Ground cinnamon
2 tablespoons	30ml	Ground turmeric
1/2 cup	118ml	Freshly ground hot red chili - such as cayenne

Recipe Instructions

Dry the whole spices in oven at 200F for 15 minutes, taking care not to burn them. Cool, and grind them togher with the ground spices in a spice mill.

Source:
A World of Curries - Dewitt & Pais

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