Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    green cardamom pods
   2                    cinnamon sticks -- broken into pieces
   5                    bay leaves
     1/2  teaspoon      cloves
     1/4  teaspoon      grated nutmeg
   2      tablespoons   aniseed
   1      teaspoon      black peppercorns
   5                    dried red chilies
  10                    dried curry leaves
   6      tablespoons   coriander seeds
   3      tablespoons   cumin seeds
   3      tablespoons   turmeric
   1      tablespoon    fenugreek seeds
   2      tablespoons   black mustard seeds

Preparation:

Roast spices in small, heavy saucepan over medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6 months.