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 meat substitute. Always serve with rice.

Curried Stuffed Eggplant.

Make a curry mince as for No. 9. See that when the meat is cooked there is plenty of[27] liquid. Thicken this mince and gravy with bread crumbs and let stand. Cut the eggplant in half lengthwise, and steam or bake in a very slow oven. When about half cooked, scoop out the center of about each half. Be careful to save the vegetable that you scoop out and mix it with the curry and breadcrumb mixture. Stuff the eggplant shell with this mixture, cover the top with crumbs, and bake. Excellent either hot or cold. A half pound of meat is enough to nicely stuff one eggplant.

Stuffed Curried Mango Peppers.

To prepare the mango peppers for stuffing, cut off the tops and remove the seeds. Let stand in salt water until required. Then prepare plenty of rice . Keep in a warm place until required.

Fry Hamburg steak with onion and curry powder according to No. 9. A pound of steak will be plenty for a nice big dish of peppers. Use no water in this mince, but when the meat and onions are partially fried add a cupful of the boiled rice, and mix all together. Stuff the peppers with this mixture of rice and meat.

Put in a roaster and cover with tomato sauce. This sauce may be made from any tinned tomato soup, diluted and more highly seasoned, or it may be made from stewed tomatoes from which the seeds and skins[28] have been removed. Make sauce a little thick. Bake very slowly or steam. Serve with the remainder of the rice.

This is such a hearty dish that one needs prepare nothing else to be served with it.

Mixed Vegetable Curry.

All vegetables such as peas, beans, potatoes, carrots, etc., make excellent curry. They may be either freshly prepared or left-overs.

Fry them all together with plenty of onions in a little crisco; add as much curry powder as is desired. If tomatoes are not used, acidulate a combination of tomatoes, eggplant, and peppers. Makes a fine curry. These vegetable curries are usually eaten with chupatties.

Split Pea Curry.

Soak the peas for two or three hours. Fry in the usual way the onion and curry powder. A teaspoonful of curry powder is enough for a cupful of soaked peas. Mix the peas with the fried mixture. Add plenty of water and cook until the peas are soft enough to mash up into a pulp. Serve with rice. An acid is desired with this curry.

Edible Leaves Curry.

This may not sound especially inviting, but in a pinch one might want to try it. The Hindus[29] make curries from many things that we would throw away. Turnip tops, beet tops, radish tops, the young and tender leaves of many jungle plants, also the leaves of many trees; all these are used in making excellent curries. Dandelion greens, spinach, Swiss chard, may all be used in the same way. Prepare the onion and curry powder in the usual way; then add the greens. It is a good plan to add a few potatoes to give body to the curry. Use very little water in cooking. Serve with puris or chupatties.

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