| 1. | Brown and black mustard seeds return higher yields than their yellow counterparts.
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| 2. | Mustard seeds, green chilies, tamarind and curry leaves are used in abundance.
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| 3. | 1 teaspoon whole black caraway seeds or { teaspoon black mustard seeds
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| 4. | Less common but very important to Indian cuisine are black mustard seeds.
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| 5. | In a small pan, heat the oil and add the mustard seeds.
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| 6. | 1 / 2 teaspoon black mustard seeds ( available at Indian markets)
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| 7. | Add curry leaves, chilies and mustard seeds; saute for 1 minute.
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| 8. | 2 tablespoons mustard seeds ( preferably one each of black and white seeds)
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| 9. | 1 / 4 cup whole brown mustard seeds ( see Note)
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| 10. | 2 teaspoons toasted cracked mustard seeds, for garnish ( optional ).
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मोबाइल