Instructions: In the Ayurvedic cuisine, spices are prepared by first browning them in ghee or oil to bring out their full aroma. The key to a good curry is to brown the spices at moderate heat, as they easily burn. The mustard seeds, cumin, and fenugreek seeds are fried first, since these need to be browned longer. To release the full flavor of the mustard seeds, heat them until they start to pop. Depending on how hot the oil or ghee is when you add the seeds, this can take from 30 seconds to 3 minutes. Then add the fresh ginger, if using, and 15 to 30 seconds later add the coriander, ground cumin, black pepper, and chile powder, if using. These should be browned for only 10 to 15 seconds. Finally add the turmeric and asafetida and brown for about 5 seconds. The paprika and garam masala are added just before serving.

This mix and its variations are typically used fir adding a variety of flavors to vegetable dishes. Cooking times here are a matter of seconds, so have all of your spices measured and ready to be quickly added in the order directed The optional ingredients are determined by the kind of dish the curry will season, according to your tastes. This isnt a pre-mixed powder; it is prepared from scratch each time it is used. Try it in the recipe that follows, or with other vegetables, lentils and beans.

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