In a small saucepan, roast jeera, coriander seeds, urad dal and peppercorns in a little oil for a few seconds.
Remove from pan and keep aside.
Wash and clean the gooseberries/amla and cut them up into small pieces, discarding the seed.
Transfer the roasted spices along with the chopped gooseberry and green chillies into a blender jar.
Blend the chopped amla along with the roasted spices with a little water to a smooth paste.
Remove from blender jar into a large saucepan and dilute with required amount of water (about 3 cups).
Add salt to taste and turmeric powder, mix well and bring to a boil. Adjust water accordingly. Simmer for about 5 minutes (do not boil it too much).
For the seasoning:
Heat ghee in a small saucepan; once the ghee is hot, add mustard seeds.
When they splutter, add dry red chilli, asafetida and curry leaves.
Pour this seasoning into the #soup and mix well.
Mix well,garnish with finely chopped coriander leaves and enjoy as a light and healthy #soup or serve hot with a bowl of steamed rice.
Enjoy!! #wintersoup.
