Eggplant Curry.
Cut round slices of eggplant. Remove the outer rind, dip each slice in batter and fry.
Make the curry sauce in the usual way. When it thickens, carefully put in the eggplant; simmer gently together until the vegetables are well cooked. This is excellent made with half-ripe tomatoes. In each case it is a fine [read more]

2. Beef Curry.
Cut a pound of fresh beef into bits. Any cheap cut does well for this. Slice an onion[20] very thinly, and fry together in a dessert-spoonful of fat of any kind, the meat, onion, and two teaspoonfuls of curry powder. When they are nicely browned add several cups of water and simmer gently [read more]