Ingredients:
Coriander seeds - 2 cups
Red Chillies - 1 1/2 cups or about 25 to 30 nos
Cumin seeds - 1/2 cup
Fenu greek seeds - 1/4 cup
Mustard seeds - 3 tbsp
Pepper - 1/4 cup
Hing - 1 inch piece
Oil - 1 tbsp
Method:
In a dry pan roast mustard seeds, pepper, cumin seeds and fenugreek seeds for about a min. (If the aroma comes even before a minute it can be removed from pan). Spread in a dry plate and let it cool.
Add oil to the pan and fry hing and red chillies. Keep stirring so that the hing fries and the chillies are coated with oil. Add it to the plate and let it cool. Add the coriander seeds to the pan and fry it. (Care should be taken as to not to burn it).
Grind everything to a fine powder and store it in an air tight container.
Can be used to make gojju.
Coriander seeds - 2 cups
Red Chillies - 1 1/2 cups or about 25 to 30 nos
Cumin seeds - 1/2 cup
Fenu greek seeds - 1/4 cup
Mustard seeds - 3 tbsp
Pepper - 1/4 cup
Hing - 1 inch piece
Oil - 1 tbsp
Method:
In a dry pan roast mustard seeds, pepper, cumin seeds and fenugreek seeds for about a min. (If the aroma comes even before a minute it can be removed from pan). Spread in a dry plate and let it cool.
Add oil to the pan and fry hing and red chillies. Keep stirring so that the hing fries and the chillies are coated with oil. Add it to the plate and let it cool. Add the coriander seeds to the pan and fry it. (Care should be taken as to not to burn it).
Grind everything to a fine powder and store it in an air tight container.
Can be used to make gojju.
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