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Edible Leaves Curry

(Savory Dishes From Other Countri) - (The Khaki Kook Book)







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 chupatties. (Nos. 69, 71).











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