Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           coriander
   1      cup           dry red chiles
     1/4  cup           turmeric
   1      teaspoon      black pepper
   1      teaspoon      cumin
   1      teaspoon      mustard seeds
   2      teaspoons     Bengal gram dhal
   1      teaspoon      black gram dhal
   1      teaspoon      green gram dhal
   1      teaspoon      fenugreek

Preparation:

Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they don't burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily hot, they are made that way by the addition of chile peppers. Dry spices, grind to a powder and bottle in a airtight container. Use 2 teas. to every 2hald pound of vegetables