Friday, 17 April 2009

Spinach and Dudhi soup

Spinach/ Palak: 300gms
Bottle gourd / Dudhi: 100 gms
Tomato: 1 medium
Galic: 2 cloves
Salt to taste

For tadka:
Ghee: 1tbs
Cumin seeds: 1tbs
Cinnamon stick: 1 inch
Cloves: 3

For garnish:
Cream (optional)
Ginger sticks (optional)
Freshly crushed black pepper (optional)

Clean and wash spinach. Wash dudhi no need to peel off and chop big pieces. Wash and chop tomatoes to big pieces.

Put all vegetables with garlic in pressure cooker, add 1/2 cup of water and cook till two pressures. Let the pressure release by taking pressure cooker off the heat and keeping aside for 10 minutes.

Open the pressure cooker and remove access water if necessary before crushing all the vegetable into fine paste. Add more water to the paste if required.

Heat the pot on high flame. Add ghee. Once the ghee is hot add cinnamon stick, cloves and cumin seeds. Once they start to crackle add the soup mixture. Turn the heat to low. Heat it with lid on for about 5-7 minutes for one to two boil. Tadka flavor will start absorbing in the soup mixture. At this point take it off the heat.

Garnish it with the options you like cream or ginger sticks or black pepper powder and serve hot.

1 comment:

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