SAUG CURRIES

Half an anna’s worth of any saug will suffice for a party of four, for curries made of greens, such as spinach, &c. The following condiments, &c., are used:—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 ground salt, and one cupful of water.

82.—Red Saug and Omra

The omra should be peeled, and half fried if large. Great care must be taken to thoroughly clean and wash the greens. Put them into a colander and allow all the water to drain away. Then warm the oil, and fry the ground condiments; then the saug and omra, and when crisp add the water and cook over a slow fire until the greens and omra are tender.

83.—Red Saug, Omra, and Shrimps

Observe in all respects the same process as that required in cooking without the shrimps, omitting the ginger.

84.—Red Saug and Prawns

The prawns should be parboiled, and then follow all the instructions in recipe No. 82.

85.—Green Saug with Prawns

Proceed in every particular as with the last.

86.—Danta Curry with Shrimps

The danta is a fine delicate long green pod which the horseradish-tree yields, and contains small peas; these pods are cut into lengths of three or four inches and cooked with shrimps. Beyond this explanation it is not necessary to enlarge upon the instructions already given.

87.—Khuttah Carree, or Acid Vegetable Curry

Take small quantities of all kinds of vegetables in season, but the best curry is that made of potatoes, kutchoo or artichoke, sweet potatoes or suckercund, carrots, red and white pumpkins, and tomatoes.

The vegetables should be cut into large pieces, and boiled in water with the following condiments:—Four teaspoonfuls of ground onions, one teaspoonful each of ground turmeric and chilies, a quarter of a teaspoonful of ground garlic, and one teaspoonful of roasted and ground coriander-seed.

Prepare two large cups of tamarind water, slightly sweetened with jaggry, strain through a sieve, and add the strained water to the boiled vegetables with a few fresh chilies. Then melt in a separate pot one chittack or two ounces of mustard oil. While the oil is bubbling, fry in it a teaspoonful of the collinga, or onion-seeds, and when sufficiently fried pour it over the boiled vegetables including the tamarind water. Close up the pot, and allow it to simmer for fifteen to twenty minutes, when it will be ready. It is eaten cold.