Chopped tomatoes                                             200gms
Veg / chicken stock                                            300ml
Ginger                                                                 ½ inch
Garlic                                                                  2cloves
Red chili (whole)                                               1nos
Cinnamon                                                           1/4stick
Green cardamom                                                1no
Cloves                                                                 1no
Coriander seeds                                                  1gm
Cumin                                                                 1gm
Mint stems                                                          2nos
Coriander stems                                                 5nos
Bay leaf                                                              1no
Coriander leaf                                                    1/2tspn
Boil the spices for a minute. Tie in a cloth. Tie up the mint and coriander stem. Heat the tomatoes. Add salt and cook until the tomatoes become soft. Add in the liquid. Bring to boil. Add the tied stems and spices, simmer for 30 minutes. Strain the liquid. Reboil. Check seasoning. Pour into a soup cup.
Garnish with chopped coriander leaves.


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