Serves: 5
Total Calories: 2

1/2 cup cumin seeds
1 tablespoon ajwain seeds
3 tablespoons mangos powder
3 tablespoons tamarind, powder
3 tablespoons ground dreid mint leaves
1 tablespoon ground ginger
1 tablespoon ground black salt
1 tablespoon salt, or to taste
1 tablespoon cayenne pepper, or to taste

1. In a medium cast-iron or nonstick skillet, roast together the cumin and ajwain seeds, stirring and shaking the pan over medium heat until the spices are a few shades darker, about 2 minutes. Transfer to a bowl.

2. Let cool, then grind in a spice or coffee grinder to make a fine powder. Return the mixture the skillet and add the mango and tamarind powder, mint leaves, ginger, black salt, salt, and cayenne pepper.

3. Roast once again over medium heat until heated through, about 1 minute. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 2
Calories from Fat: 0

More Recipes from the 1000 Indian Recipes Cookbook:
* Spices and Other Seasonings
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Bengali 5-Spices
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Gujarati Curry Powder with Coriander and Cumin
Gujarati Lentil Masala
Hyderabadi Garam Masala with Black Cumin Seeds
Indian Grilling Masala
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Kashmiri Raita Masala
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Masala for Griddle-Fried Breads
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