Curry Powder - Make Your Own, Martha Stewart

       2 tsp    coriander seeds

       1 tsp    cumin seeds

     ½ tsp    mustard seeds

       1 tsp    fenugreek seeds

            4    small dried red chilies

       1 tsp    whole black peppercorns

          10    fresh or dried curry leaves, optional

     ½ tsp    ground ginger

       1 tsp    ground tumeric

Toast all ingredients in a sauté pan over medium heat, shaking pan often, until fragrant – 5 minutes.  Transfer to a spice mill and grind to a powder.  Store in a cool, dry place in an airtight container for 3 to 4 months.