Page:Indian Cookery and Confectionery.djvu/77

 FLOWERS of SWEET-GOURD.

Remove the stalks and sepals of the flowers. Dip them in a thick solution of pulse-meal or rice-flower mixed with a little salt and some black-cumin. Fry them one by one or a few at a time in excess of oil.

POTATOES and ONIONS. Peel and chop some potatoes and onions in thin pieces and fry them in oil with salt. They will be crisp. Sprinkle water several times when they are turning brown if softness is desired.

Or, mix ground turmeric, salt and a few minced green chillies with the chopped vegetables and fry them in oil. Stir the vegetables so that they may brown uniformly.

Potatoes and onions can be fried separately in the same manner.

SWEET-POTATOES.

Peel and cut into thin slices, and fry with salt as usual in oil.

TURNIP and CARROT.

Peel, slice and boil them in water mixed with ground turmeric and salt. Then fry the boiled pieces in ghee or oil or dip them in a thick solution of pulse-meal or beaten contents of eggs, with salt, and fry in excess of oil. Slices of sweet green chillies, melons, etc., may be fried in a similar way without previous boiling.