Soak the tirfal in ¼ cup water. Roughly chop carrots, tomatoes, beetroot, bitter gourd, bottle gourd, cabbage, ginger and put them into a juicer.
Add tirfal water and extract juice. Collect the juice in a jar. Add lemon juice, black pepper powder, salt and mix well.
Place some ice cubes in each of 4 glasses and pour the vegetable juice and serve.