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2 tb Cumin seed
2 ts Fennel seed
2 ts Dried mint leaves
1 tb Garam masala
1 tb Mango powder
1 tb Black salt
1 ts Ground red pepper
1/8 ts Ground asafetida -- Optional
1/4 ts Ground ginger
Dry roast the cumin and fennel seeds in a skillet over moderate heat until aromatic. Grind the cumin, fennel and dried mint leaves to a powder in a spice grinder. Add the garam masala, mango powder, black salt, ground red pepper, asagetida and ground ginger. Mix well. Store in an airtight container for about 3 months. Makes about 6 tbsp.
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