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.
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.
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.