Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Medium | Tomatoes | Wash and Cut |
| 1 | Medium | Onion | Wash and Cut |
| 1-2 | Medium | Chillies Green | Chop fine |
| 1 | Piece | Ginger (Adhrak) | Chop fine |
| 1/2 | Teaspoon | Garam-Masala | Add |
| 1/2 | Teaspoon | Pepper Powder | Add |
| A | Few | Mint Leaves (Pudina) | Wash, chop. |
| 1 | Tablespoon | Flour, All Purpose | Add |
| 1 | Dessertspoon | Sugar, White | Add |
| 1 | Tablespoon | Vinegar | or juice of lime |
| 1 | Tablespoon | Ghee | Heat and brown onions |
| As Required | Salt | to taste | |
| 2 | Teacup | Water | For boiling vegetables |
Method
Cut the tomatoes and onions, green chillies, and chop the ginger.
In a pan, heat the ghee, and then brown the onions. When sligtly brown, add the other cut ingredients and stir-fry.
When the vegetables are boiled and cooked, mash them with a ladle, and boil a lttle more and strain the broth for tempering.
Heat ghee, and add the soup. Slowly add the flour mixed with a little water, little by little and keep stirring. Add garam masala, pepper powder, etc. Add vinegar, sugar and salt to taste. Simmer this for five minutes.
This soup, can be used as an alternative to vegetable white stock.
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