Parve

Ingredients:

3 Tablespoons Whole Coriander Seeds

2 Tablespoons Whole Cumin Seeds

1 Tablespoon Whole Fennel Seeds

1 Tablespoon Whole Fenugreek

2 Dried Red Chilis (You may omit or use only 1 for a milder paste)

3 Curry Leaves (Fresh is best, but Dried Leaves are OK)

1/2 Tablespoon Whole Grains of Paradise (or substitute Whole Black Peppercorns)

1 Teaspoon Garlic Powder

1 1/2 Teaspoons Turmeric

1/2 Teaspoon Salt

1/4 Cup White Wine Vinegar

3 Tablespoons Water

1/3 Cup Vegetable Oil

Instructions:

Blend whole spices in a spice mill or blender until they reach the consistency of a fine powder.

Add powdered spices to this powder and mix well.

Add vinegar and water to form a paste.

Heat oil in a large pan. Add paste, cook until bubbly (about 5 minutes).

Do not allow paste to burn.

NB: Yields approximately 10 Tablespoons. Store in covered jar in refrigerator for up to 4 weeks.