Thursday, 18 February 2010


A tangy vegetable soup.
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Servings : 4


Yogurt 1 cup
Gram flour (besan) 2 teaspoons
Green chillies, chopped 1-2
Ginger 1 inch piece
Sugar 1/4 teaspoon
Salt to taste
Pure ghee 2 teaspoons
Cumin seeds 1 teaspoon
Carrot, chopped 1 medium
French beans, chopped 4-6
Green capsicum, chopped 1 medium
Cauliflower, chopped 5-6 florets
Green peas, shelled 2 tablespoons


Grind green chillies and ginger to a fine paste.
Whisk yogurt with three cups water.
Add besan, green chilli-ginger paste, sugar and salt and blend well.
Heat desi ghee in a thick-bottomed vessel, add cumin seeds and stir-fry until it changes colour.
Add chopped carrot, French beans, capsicum, cauliflower and green peas.
Stir well and sauté vegetables for two to three minutes. Stir in the yogurt mixture, bring to a boil, reduce heat and simmer for eight to ten minutes or until it thickens to a soup consistency.
Adjust seasoning and serve hot.

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