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in the kitchen with: jill donenfeld’s pondicherry toasts

www.designsponge.com
  • minutes
  • Serves

INGREDIENTS

2 TBs

vegetable oil

1 inch

cinnamon bark

4

cardamom pods

1/2 tsp

mustard seeds

1/2 lb

shallots

2 cloves

garlic

10

curry leaves

1 1/2 tsps

cumin seeds

1 1/2 tsps

fenugreek

1/4 tsp

turmeric

1/4 tsp

onion powder

1/2 tsp

curry powder