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 and take down. A paste or pieces of onions may be added with the spices if desired.

ENCHOR.

First rub the hands with a little oil so that the gum may not stick. Peel the skin thickly off one or two tender green jack-fruits and cut in small pieces throwing away the central stem. Boil them with water. Boil some oil and brown pieces of peeled potatoes(half the quantity of enchor or more) in it. Then add the boiled enchor and stir for a minute. Add water with powdered coriander, pepper, cumin, turmeric, red chillies and salt in adequate quantities. Add browned bori when it boils and put the lid on. Season the curry with ghee boiled with a few cassia leaves, red chillies and panch-foron. A little milk and sugar may be added. Take down when a little soup remains after adding a little more ghee and powdered garam-masalla.

CHHANA and DHONKA.

Take some chhana and drain off the water under high pressure. Then cut the chhana in rectangular pieces half inch thick and brown them in ghee or oil. Mix some flour with the chhana if it fails to take the form. Brown some medium pieces of peeled potatoes in oil or ghee and add pasted coriander, pepper, turmeric, ginger and salt in adequate quantities. Add a little curd and water after a time. Add browned chhana when it boils. Season the curry with a little ghee boiled with a few cassia leaves.