Turai Ka Shorba

Ingredients

• 300 grams ridge gourd (turai)
• 2 tablespoons ghee
• ½ teaspoon cumin seeds
• 1 bay leaf
• 4-5 black peppercorns
• 1-2 green chillies, chopped
• 2 teaspoons chopped garlic
• 1 teaspoon chopped ginger
• 8-10 fresh coriander roots
• 1 medium onion, chopped
• ¼ teaspoon turmeric powder
• Salt to taste
• 3½ cups vegetable stock
• ½ tablespoon butter
• 1 teaspoon lemon juice
• Fresh cream for garnish
• Red chilli flakes for garnish

Method

1. Peel the ridge gourd and chop roughly.
2. Heat ghee in a deep non-stick pan, add cumin seeds, bay leaf and black peppercorns and sauté till fragrant.
3. Add green chillies, garlic and ginger, mix and sauté for 1-2 minutes. Add coriander roots and onion, mix and sauté till translucent.
4. Add turmeric powder and salt, mix and sauté for 1 minute. Add ridge gourd and mix well.
5. Add 3 cups vegetable stock, mix and bring to a boil. Cook on medium heat for 12-15 minutes.
6. Switch the heat off and discard the bay leaf. Blend the mixture to a smooth mixture with an electric hand blender.
7. Put the pan back on heat, add remaining stock, mix well and bring it to a boil.
8. Add butter and lemon juice and stir well. Switch the heat off.
9. Transfer the turai ka shorba into individual serving bowls. Garnish with fresh cream and red chilli flakes. Serve hot with a bread of your choice.