A Recipe : Ashoka Soup

 

I’ve given it a name to suit its character … healthy vegetarian.

IMG_5000

Ingradients, for 4 :

Light Oil – 1/2 tbsp

Asafeotida – 2 pinch 

[A]

Onion, small – 1

Garlic, cloves – 8 to 10

Green chillies – 2

[B]

Indian Tomato – 2

( These are more sour than hybrids.)

Mint leaf – 6

[C]

Yogurt – 2 tbsp

Hot & Sour Soup Powder, 1 – 1/2 tbsp

(Use any other soup powder; accordingly

  compensate with pepper and souring agent.)

Black Pepper – 1/4 tsp

Garam Masala – 1/4 tsp

Salt – 1/2 tsp or to suit

Sugar – 1/4 tsp or to suit

Raw Mango Powder, 1/2 tsp

4 cups of water

Method :

Use your mixer to make ingradients [A] and [B] into separate pastes. Keep aside.

Stir mix ingradients [C] well. Keep aside.

Heat a small pot on induction. Add oil. Add asafeotida. Turn to sim. Roast till light brown.

Add paste [A]. Turn up heat for a minute. Keep on sim and stir till it starts browning at bottom.

Add paste [B]. Turn up heat for a minute or so. Keep on sim and stir till it dries up somewhat.

Add mix [C]. Add water. Turn up the heat, stirring the bottom from time to time, till boil.

Sim down and let it remain on slow boil for about 7 – 10 minutes.

Serve : With accompaniments as it suits.

A soft boiled egg and a crisp toasted slice of bread would be fine.

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