From Priya Krishna's Indian-ish Notes: The original recipe calls for 8 tablespoons of ghee total, but I think it's equally delicious with 4 tablespoons. If you're not afraid, use 8! Ghee: Inspired by the book, I made a batch of ghee. Unsalted butter or olive oil are fine substitutes. Curry leaves may require some hunting to track down. I bought mine at the Karam Asian Grocery & Halal Meat in Schenectady. If you don't feel like searching for them, simply omit. Peanuts: I've been using…