By Devi Poojari
While we’re at the cusp of spring and the cold is still mellow, make this comforting and nourishing bottle gourd and tomato soup.
500 grams tomatoes, diced 250 grams bottle gourd, peeled and diced 1 teaspoon cumin 4-5 whole black peppercorns 1 clove 1 bayleaf ¼ inch cinnamon stick 1 star anise 6 garlic cloves 1 onion, chopped 1 tablespoon ghee 1 pinch raw sugar 1 pinch haldi 1 tablespoon chopped coriander
Heat the ghee in a pressure cooker and add the whole spices.
Once they begin to foam around the edges, add the whole garlic cloves and fry until aromatic.
Add the chopped onion and sauté for a couple of minutes. Throw in the bottle gourd and mix everything well.
Season with a pinch of salt and cook for 3 minutes before tipping in the diced tomatoes.
Season adequately and add the turmeric powder. Allow the tomatoes to soften lightly before adding a quarter cup of water.
Put the lid on and pressure cook for 2 whistles on high heat before turning the flame off.
Once the steam releases, open the cooker and discard the bay leaf and clove.
Pour back into the pot and cook on a slow flame for 3-4 minutes.
Serve hot, in individual bowls topped with lots of freshly chopped coriander.