CHAHKEES

Chahkee is a term applied to vegetable curries, some of which are deservedly popular, and one in particular, which many families have daily during the season the vegetables are procurable, and yet never tire of, viz.—

75.—Seam, Potato, and Peas Chahkee

Take twenty seams, four new potatoes, and a quarter of a seer of green peas; divide each seam into three pieces, and throw into a bowl of water; divide each potato into four pieces, and throw into water; shell the peas, wash all thoroughly, put into a colander to drain, and cook with the following condiments:—One chittack and a half of mustard oil, four teaspoonfuls of ground onions, one teaspoonful of ground chilies, half a teaspoonful of ground turmeric, a quarter of a teaspoonful of ground garlic, one teaspoonful and a half of salt, and one cupful of water. Warm the oil, let it bubble well, and fry the ground condiments; when these are quite brown put in the vegetables and salt; let the whole fry, stirring it well; then add the water, and allow it to simmer over a slow fire until the vegetables are quite tender.

N.B.—A cauliflower may be added if required for a change.

76.—Pulwal, Potatoes, and Torrie

Clean as much of the above three kinds of vegetables as will overfill a vegetable-dish, and make the chahkee in all respects as the foregoing.

77.—Red Pumpkin and Tamarind

A quarter of a red pumpkin and the pulp of two or three tamarinds will be enough. Dissolve the pulp of the tamarind in the water, and put it into the curry after the pumpkin has been fried.

78.—White Pumpkin and Tamarind

Chahkee it in the same way as the red pumpkin.

79.—White Pumpkin, Plain, Cut Small

It is not necessary to give any further instructions than those already given.

80.—Tomato with Tamarind

Take twenty tomatoes and the pulp of two or three tamarinds, and chahkee as directed for red pumpkin.

81.—Tomato, Plain

Chahkee twenty tomatoes according to instructions given for other chahkees.

N.B.—There is a fresh green herb called soa mattee, which is sometimes put into fish, vegetable, and other curries. Some Europeans like the flavour, and have it daily when procurable. Inquiry and trial are recommended.