Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 3 members
Description
In the recent I feel most of us are more keen in buying, cooking and eating vegetables and ingredients that are not native to our region. I fall into that slot as well. So, now I have made it a point to use our native local produce more with putting it to use in many new ways too. This soup was also one such try. I made the soup minus the red capsicum but the color of the soup looked awful so just for an eye popping appeal, the red capsicum had to be added. The taste was so good that all at home wanted more. My cheats way of making my son eat his vegetable was done in a mind blowing clever way. To much more cheating through food, let’s enjoy and celebrate our local produce to the maximum.
Ingredients
Ingredients | Quantity |
|---|---|
| Banana stem | 250 grams chopped |
| Red capsicum | 100 grams chopped |
| Tomato | 100 grams chopped |
| Cumin seeds | 1 teaspoon |
| Curry leaves | few |
| Asafoetida | a pinch |
| Coriander leaves | few chopped |
| Water | 2 cups |
| Lime juice | 2 teaspoons |
| Gingely oil ( sesame seed oil) | 1 teaspoon |
| Salt + pepper | to taste |
Method
- Pressure cook banana stem, red capsicum, tomato and water together for one whistle.
- Cool completely. Grind to a smooth paste and strain.
- Heat oil, crackle cumin seeds and curry leaves. Pour the strained soup.
- Add salt, pepper and more water if needed to the required consistency of the soup and bring to boil. Remove from heat.
- Add lime juice. Mix well and garnish with chopped coriander leaves.
- Serve hot with a good sprinkle of freshly ground coarse pepper powder.
