Do people use this on only the recipes where it is definitely called for? Or do you add it to any curry as the fancy takes you?

Also, do you feel that it has added anything to the quality of your curries when added?

Quote from: meggeth on January 23, 2013, 03:15 PM
Do people use this on only the recipes where it is definitely called for? Or do you add it to any curry as the fancy takes you?

Also, do you feel that it has added anything to the quality of your curries when added?

I made this originally having been set the task of cooking Panpot's Ashoka Jaipuri in the group test thingy -  https://curry-recipes.co.uk/curry/index.php/topic,11363.30.html.
I have since used it a couple of times in a madras and think it adds depth of flavour which is, unfortunately, difficult to describe. Can only suggest you try it. It does of course also add some texture to what would otherwise have been a very smooth sauce and this is not to the liking of some people ( my youngest loves no lumps as she calls it ). I have frozen what was left into ice trays and will use as the mood takes me. 

In the Ashoka recipes the bunjarra can be seen as taking the place of spice mix.