Servings: 2
Time: 20 minutes
Ingredients:
- Spinach : 10-15
- Oil : 2 tsp
- Cinnamon : 1/2 inch stick
- Black Pepper : 5-6
- Cloves : 2-3
- Black cardamom : 1
- Bay Leaf : 1 small
- Ginger chopped : 1 tbsp
- Garlic chopped/smashed : 1/2 tbsp
- Onion roughly chopped : 1 small
- Green chili chopped : 1 tbsp
- Bottle-guard roughly chopped : 1/2 cup
- Carrot roughly chopped : 2 tbsp
- Salt : to taste
- Black Pepper Powder : to sprinkle
Method:
- Heat oil in a pan.
- Add cinnamon, black pepper, cloves, black cardamoms, bay leaves, ginger and garlic and sauté.
- When garlic turns light brown, add onion and sauté.
- Add green chilli and mix.
- Add bottle gourd and carrot.
- Roughly chop spinach and add. Sauté for a minute and add 2 1/2 cups water.
- Add salt and mix well. Cover and cook for 8-10 minutes.
- Add milk and mix and let the mixture comes to a boil. Cool slightly, transfer into a mixer jar and grind into a paste.
- Strain this mixture into a bowl. Transfer it back into the pan and bring it to a boil.
- Transfer shorba into a serving bowl, sprinkle some black pepper powder and serve hot.
Note:
Normally, Bottle-guard’s taste is very mild so we have to add as many vegs as we can.
We can add cabbage/beans and peas.
Always add less cauliflower, as after boiling cauliflower’s taste is also very mild.