Karhee Recipe


4 oz phulorie
1/4 pt dhall
1 hot pepper
1 large onion
1/2 head garlic
1/2 tsp ground geerah
1 tsp ground garam massala
1 tsp salt
1 tbsp curry powder
2-3 tbsp water
1 tbsp vegetable oil
chopped eschalot


1 Measure dhall and put aside phulorie. Grind pepper, onion and garlic.
Make a paste with geerah, garam massala, salt, curry powder, onion
mixture and water.
2 Heat oil in carahee. Add curry paste and fry. Add phulorie and turn.
3 Add dhall and cook for 5 minutes. Test flavor. Sprinkle with chopped
eschalot. Serve hot with rice. This is ideal for strict vegetarians.

Serves 8