A little thin solution of flour may be added if the soup is too thin. Serve this curry first amongst others. As a general rule bitter curries are to be served first.
OL-CURRY.
Peel the skin thickly off the ol. Cut the ol and potatoes in big pieces. Boil the pieces of ol in water with a few drops of lemon-juice and drain off the water. Then brown the ol and take down. Similarly brown the potatoes in oil and then add water with powdered turmeric, coriander, pepper, cumin, red chillies and salt. When it boils add browned ol. Season the curry when it is fully boiled with oil or ghee heated with a few panch-foron, cassia leaves and red chillies. Add ghee and powdered garam-masalla before taking down. The soup must be thick and scanty.
MUKHI-KACHU.
First boil the kachu and then peel it off. Peel some potatoes and cut into small pieces. Brown the vegetables in ghee and add ground turmeric, red chillies, coriander, pepper, cumin, minced onions, ginger-juice, salt and water. Season the curry with ghee boiled with a few cassia leaves, red chillies and minced onions. Add powdered garam-masalla when the soup thickens, and take down. Kachu may be peeled and cut in big pieces without boiling first and browned with the pieces of potatoes.
