Masala Popcorn

• 1 (3.2-ounce) bag microwave popcorn (movie-theater butter flavor or plain and salted, popped according to package directions)
• 2 tablespoons canola oil
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coarsely chopped fresh Thai green chile
• 10 (1 1/2 inch) fresh curry leaves (more if smaller), whole or cut crosswise into thin strips.
• 1/4 teaspoon Kashmiri chile powder
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon asafetida
• 1/4 teaspoon sugar
• 1/4 teaspoon salt

1. Place the popcorn in a large bowl.
2. In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.)

microwave, canola oil, fennel seeds, coriander seeds, cumin seeds, fresh thai green chile, curry, chile powder, ground turmeric, asafetida, sugar, salt

Taken from www.epicurious.com/recipes/food/views/indian-masala-spiced-popcorn (may not work)