Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Piece | Cabbage - Green | small piece |
| 6 | Nos | Cloves (spice) | |
| Half | Nos | Coconut scraped (fresh) | |
| 2 | Tablespoon | Cooking Oil | for tempering |
| 1 | Small | Cucumber | |
| 1 | Small | Ginger | piece |
| 1 | Nos | Onion | for tempering |
| 3 | Nos | Onions | |
| 8 | Nos | Pepper Corns | |
| 1 | Small | Pumpkin, White-Green | |
| 1 | Pinch | Salt | to taste |
Method
Cut and wash the vegetables, onions, and ginger, Pound the pepper corns and cloves. Grind coconut, and take out thick juice and keep aside. Again grind the same coconut, and take out thin juice. With six cups of thin juice, boil the vegetables. and other ingredients for one hour.
Stir, and mash the vegetables to pulp. Strain the soup, on a coarse cloth, and - season the soup, with ghee and onion and bring it to boil. When boiling, add the thick juice and stir and do not allow the coconut milk to curdle.
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