Thirty seconds of toasting cumin seed.
Adding the toasted methi seeds / fenugreek to the fennel, cumin seed, coriander.
Curry leaves, starting to toast. That scent — there’s nothing like it.
Curry leaves, partly toasted.
All the toasted spices are in a big tray now, cooling off — if you try to grind them when they’re still hot, they generate a lot of steam and clog up the grinder and it’s a nuisance. Better to let them cool first — I’ll add cinnamon stick, cloves, and caradmom seeds tomorrow, then grind it all together.
Bath and bed for me now. Sleep well, munchkins.
(Or, y’know, good morning! Or good afternoon! Depending on where you’re reading this from…)
