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 (No. 69).
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.
This may not sound especially inviting, but in a pinch one might want to try it. The Hindus 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 chupallis. (Nos. 69, 71).