Indian Curry

Ingredients

• four onions
• enough oil to fry them
• two tablespoonfuls of butter
• four tablespoonfuls of curry
• one can of kidney beans
• one cupful of strained tomatoes
• two tablespoonfuls of seeded raisins
• one tablespoonful of chutney
• a little water if needed

Method

1. 1

   Slice four onions into a frying pan, add enough oil to fry them light brown; now add two tablespoonfuls of butter or more, four tablespoonfuls of curry, a little more oil and cook with the onions for ten minutes.

2. 2

   Mix with one can of kidney beans, one cupful of strained tomatoes, two tablespoonfuls of seeded raisins, one tablespoonful of chutney, a little water if needed, and allow to boil slowly for two hours.

3. 3

   Creal some rice quickly for twenty minutes, so that kernel drops from kernel.

4. 4

   Place by the spoonfuls around the platter and pour the curry in the center with three-cornered pieces of white bread toast to decorate, and serve hot.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 67. The excerpt below is the record exactly as published.

INDIAN CURRY. Slice four onions into a frying pan, add enough oil to fry them light brown ; now add two tablespoonfuls of butter or more, four tablespoonfuls of curry, a little more oil and cook with the onions for ten minutes. Mix with one can of kidney beans, one cupful of strained tomatoes, two table- spoonfuls of seeded raisins, one tablespoonful of chutney, a little water if needed

Cook this with the app: pantry check, scaling, and the assistant.