Kachu-Sak Ghanta

Take some tender stalks of arum (available only in the rainy season), skin them and cut into pieces an inch long. Boil them and drain off the water. Add ground; pepper, cumin, coriander, turmeric, red chillies and salt, and beat thoroughly. Fry this with a handful of moistened grams in oil heated with a few cumin seeds. Add some minced kernel of cocoanut and stir. Takedown when the soup dries up. A little milk and a pinch of sugar may be added if desired.

Tender leaves of amrita mun, available all the year round, may also be prepared in the same way.


Peel and chop a very tender pumpkin into fine pieces, and boil them with a little water. Now add suitable quantities of cumin, coriander, mustard and a little pepper, ginger and garam-masalla, all pasted together, with salt. Also add some milk with a little flour and sugar mixed in it, and stir the mass thoroughly. Heat a little ghee in a pan with a few cassia leaves in it and pour in the mass and boil. Browned broken bori may be added if desired. Take down when a little or no soup remains.

Lau Post A

Peel and chop, a very tender pumpkin into fine pieces.Pieces of tender. shoots and leaves of pumpkin may also be used. Boil them and drain off the water. Boil some mustard oil with a few red chillies and pour in the boiled mass with 1 powa or more of poppy seed and 2 1/2 tolas or more of ginger, both pasted. Add a little water if necessary. When it boils add salt and browned broken bori. Cooking finishes when the soup dries up.

Narikel Kumri

Peel and cut a small ripe sweet gourd into small and thin pieces throwing away the interior portion. Scrape out a ripe cocoanut kernel. Brown 1 1/2 seer of the pieces of gourd in oil and add cocoanut, I powa or more of milk, sugar 2 1/2 tolas, salt 2 tolas, powdered coriander 3 tolas and cumin I tola. When no soup remains, season the curry with 1/2 powa of ghee heated with a few cassia leaves, red chillies and powdered garam-masalla. Take care that the curry may not turn black at the slightest delay or over-heating.


Take out the kernel of a ripe cocoanut, peel off the skin, and cut in small pieces. Mix turmeric and salt, and brown a little with oil. Then add an equal quantity-of browned pieces of peeled potatoes. Also add powdered pepper, cumin, coriander, ginger, salt and water-in adequate quantities. Season the curry when it is boiled with ghee or oil heated with a few red chillies and cassia leaves. Add powdered garam-masalla and-take down when no soup is left.



Champa-note sak 1 seer, ghee 1 powa, garam-masalla 1/4 tola, minced ginger 1 chhatak, coriander 1 tola, salt 1 tola pepper 1/2 tola, a pinch of panch-foron.


Dissolve salt in a tea-cup of water and boil the sak in it. Boil ghee in a pan with the minced ginger and panch-foron, and add into it the boiled sak and powdered coriander and pepper, and stir thoroughly for a few minutes till the sak are non-sticky. Add powdered garam-masalla and take down. Other saks also may be prepared in the same way.