JerryM, what do you mean by the 'original' bunjara?  I've only seen the Ashoka one on CrO, is there much difference?

Whilst I have not yet made a proper bunjara, I test-drove the process by attempting to caramlise onions by long slow frying in lots of oil, adding blitzed tinned toms later when the onions appeared right, and frying some more.  The first time I slightly burnt the onions (didn't help that I cut them too fine to start with!), the second time I ended up with paste that just smelt of fried onion and tomarto!  Is that what it should be like?

Admittedly, I used 'normal' onions not red, but that shouldn't make much difference  surely, even though red appear to stickier and richer in sugars?

Help!

Usualy groundnut, occasionally rice bran oil (someone here recommended it).  I also have some blended mustard oil (Tesco's ethnic section, large tin), which I must get 'round to trying; although I have heard that it's not that good for you?

I'm a solid fan of Curry King's Lamb Bhuna!  I make it fairly regularly, with only a couple of very minor alterations, fab!

Ta!

Raspberry yoghurt??  That's novel!  But I would'nt be at all surprised if it tasted fantastic!

What's 'Haldi', not the assiduous contributer to this site surely, I assume Haldi is also some form of spice?

I use star anise in base, along with certain other whole spices: cloves, bay, peppercorns

What's 'conflicker'?

It's really useful to hear that long cooking times for base sauce don't make that much difference to the flavour.

I've been considering for some time about doing  a 'side by side' comparason with base cooked for ages against one just cooked for an hour or two.  Thanks Haldi you've saved me the trouble!

Back to the drawing board I suppose.

Keep up the good work anyway!

One brand here (schwartz) contains origano; most, particularly the Asian varities just contain dried ground chilie pepper, some maybe contain salt.

Perhaps cayenne pepper would be your best bet, that would be an 'extra hot' chilie, but it is usually made from just cayenne chilies maybe?