SABZI KA SHORBA

INGREDIENTS Potato, cut into ½ inch cubes 3 medium Tomatoes, chopped 3 large Bottle gourd (lauki/doodhi), cut into ½ inch cubes 100 grams Oil 2 tablespoons Black peppercorns 5-6 Cloves 2 Onions, chopped 2 Cloves, crushed 2 cloves Ginger, chopped 1 inch piece Vegetable stock 3 cups Turmeric powder 1/4 teaspoon Salt to taste Sugar 1/2 teaspoon Black pepper powder 1/2 teaspoon Lemon juice 1 tablespoon Spring onions, chopped 1

METHOD Heat oil in a deep pan. Add black peppercorns and cloves and sauté for half a minute. Add onions and cook on medium heat till they turn translucent.Add garlic and ginger and stir. Add potatoes, tomatoes and bottle gourd. Cook on medium heat for five minutes, stirring occasionally. Add vegetable stock, turmeric powder, salt, sugar and black pepper powder. Increase the heat and let the soup come to a boil. Lower the heat and simmer for about thirty minutes or till all the vegetables become tender. Cool and blend to a puree in a mixer. Pass the puree through a strainer. Add lemon juice and bring the soup to a boil again. Serve hot garnished with chopped spring onion.