Grind 15 g peppercorns, 5 g chili pepper, 8 g salt, 10 g coriander powder, 3 g cumin seeds, 5 g fennel seeds, and 3 g garam masala into a coarse powder.
2
Heat 40 g ghee in a pan over medium heat and add 5 g curry leaves.
3
Add 200 g sliced onion to the pan and sauté until golden brown.
