Sun dry the above ingredients separately until crisp and warm.
Now, roast them all separately over a uniform heat. Roast the chillies
in a little ghee.
Pound or grind to a fine powder. Sift. Cool well. Store.
Note This curry has a vegetarian flavour of it's own. Omit the chillies
and it would give a basic mild blend. It is used for all kinds of
vegetables, lentils and vegetable pilaus.