HKC 7.3: CURRIES

Mix yoghurt and chick-pea flour together in a deep pot. Add water, salt and turmeric. Bring to a boil, stirring occasionally, and boil until cuddy foams up to the top of the pot. Remove from the heat. In a small pot heat ghee and add cumin seeds. When they brown, add chili peppers. Add to the cuddy. The sauce can be served plain over white rice or, best of all, it can have plain pakoras added to it and be served over rice. Very quick and delicious.

Put all vegetables and salt in a pot with barely enough water to cover. Bring to a boil and simmer gently until vegetables are barely tender. Set aside after draining. In a large skillet heat the ghee and add the cumin seeds. Brown the seeds until they begin to smoke. Add chilis, then, after a few seconds add spices. Add vegetables and fry until dry.

Chop potatoes fairly small. Heat the ghee and add cumin seeds. When the seeds brown, add turmeric and cayenne. Cook spices 2 to 3 minutes and then add potatoes. Fry potatoes, stirring constantly for 10 minutes, then add the water and salt. Simmer slowly for 1/2 hour. Add the yoghurt and coriander. Cook another 10 minutes. Sprinkle with cucumber after it is on the serving dish. This is very nice to serve with plain steamed rice and chepuris.

Chop potatoes and tomatoes and keep separate. Heat ghee and add cumin seeds. Fry until brown, add turmeric and cayenne, heat spices 2 to 3 minutes. Add the vegetables and salt and fry on high flame for 5 minutes. Stir constantly. Barely cover vegetables with water and simmer about 20 minutes to 1/2 hour. Add yoghurt and cook 5 minutes more. Offer with plain steamed rice.