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In the Ayurvedic cuisine, spices are prepared by first browning them in ghee or possibly oil to bring out their full aroma.
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The key to a good curry is to brown the spices at moderate heat, as they easily burn.
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The mustard seeds, cumin, and fenugreek seeds are fried first, since these need to be browned longer.
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To release the full flavor of the mustard seeds, heat them till they start to pop.
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Depending on how warm the oil or possibly ghee is when you add in the seeds, this can take from 30 seconds to 3 min.
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Then add in the fresh ginger, if using, and 15 to 30 seconds later add in the coriander, grnd cumin, black pepper, and chile pwdr, if using.
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These should be browned for only 10 to 15 seconds.
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Finally add in the turmeric and asafetida and brown for about 5 seconds.
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The paprika and garam masala are added just before serving.
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This mix and its variations are typically used fir adding a variety of flavors to vegetable dishes.
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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.
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This isn't a pre-mixed pwdr; it is prepared from scratch each time it is used.
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Try it in the recipe which follows, or possibly with other vegetables, lentils and beans.
