onions. They are made from
any kind of vegetables or green tops of vegetables. Potato bujea is one
of the most popular.

[Illustration: AN INDIAN PRINCE]

62. Potato Bujea.

To a pound of potatoes take two medium sized onions and one green mango
pepper. If the pepper cannot be had, use the tops of onions and a little
cayenne. Fry the onions, and when nicely browned add the potatoes and
peppers. If potatoes are medium-sized, cut each potato in four pieces.
Add four tablespoonfuls of water and if hot food is liked, a good
sprinkle of cayenne. If more water is needed, add a couple of
tablespoonfuls more. Cook very slowly. Use plenty of oil or crisco in
frying the onions. This is good with old potatoes, but is best with new
ones. Tiny new potatoes are fine cooked in this way. They do not need to
be scraped. Just washed thoroughly and cooked whole.

63. Banana Bujea.

Take half a dozen not too ripe bananas, cut them in pieces, and allow
them to lie in weak salt water for a while. Slice two green mango
peppers and half an inch of green ginger; also cut in tiny bits a clove
of garlic. Brown a sliced onion in butter or crisco. Then add the
bananas, peppers, etc. When the fruit softens stir in half a cup of
cocoanut; any unsweetened kind will do. Cook a few minutes longer.

64. Summer Squash Bujea.

First peel the summer squash. Then cut in very thin slices. Fry an onion
and sliced green pepper together; then add the summer squash. Add very
little water. Simmer until done.

65. Cabbage Bujea.

Cabbage bujea is made just as other bujeas are, excepting it is usually
acidulated. Sometimes fresh cocoanut is cooked with the cabbage and
sometimes a little shredded salt fish is added.

66. Radish Bujea.

In India radishes are cooked just as other vegetables, and radish bujea
is very popular. Peppers are not used in making this, but the young
tender leaves of the radish plant are used instead. While the onion is
frying, parboil the leaves, drain them, and add them to the sliced
radishes and onions.

67. Tomato Bujea.

This is a fine bujea. One never cares for meat when this is served. Fry
a large sliced onion and a mango pepper together until nicely browned.
Remove from the pan and fry in the same pan six sliced not too ripe
tomatoes. These should be dipped in batter and then breadcrumbs before
frying. When tomatoes are nicely browned add onions and peppers. Do not
add any water to this bujea. Heat very sl