1 cup Corriander / Dhaniya seeds
100 gms (approx. 7 tbsp) Cumin / Jeera seeds
25 gms (approx 2 tbsp) Fenugreek / Methi seeds
50 gms (I used only 3 tbsp.) Black pepper
approx 2 tbsp Asafetia
andful Curry leaves
3 tbsp red Chilli powder
Turmeric and Salt (2 pinches each)
Heat oil in a kadhai/ wok and roast all ingredients up to curry leaves.
Cool the mixture, add red chilly powder, turmeric salt and grind to a powder and store in an airtight box.