In a pressure pot, heat butter or oil and once hot, add onions, ginger, cloves, green chilies and chopped bottle gourd and sauté on medium high for 2 to 3 minutes.
Add water to cover the vegetables and cook on high pressure for one whistle.
Once the pressure has dropped, drain the cooked vegetables and remove the cloves, ginger pieces and green chilli pieces (this is optional).
Blend the drained vegetables to a fine paste and transfer to a saucepan along with the strained broth.
Add salt to taste along with a single crushed cube of seasoning (optional).
Mix well, bring to a boil and reduce heat.
Simmer for about 5 to 7 minutes.
Meanwhile, prepare the seasoning. Heat ghee in a small saucepan and once melted, add pepper powder and fry for a few seconds.
Tip this into the hot simmering soup and mix well. Garnish with chopped cilantro or green onions.
Serve hot, light and soothing lauki or bottle gourd soup with toasted bread and maybe a salad on the side. Enjoy!! #Soup
Use garlic if you like the flavor; it will give a different flavor dimension to the soup.
The same recipe can be used to make cabbage, carrot, spinach, pumpkin, squash, zucchini soup etc.
While choosing bottle gourd, choose the small and tender varieties. #Wintersoup.
