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| Main ingredients | Beetroots, Black peppercorns, Bay leaf, Ginger, Garlic, Onion, Tomato |
| Cuisine | Indian |
| Course | Soups |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium beetroots, peeled and roughly chopped
- 2 teaspoons oil
- 4-5 black peppercorns
- 1 bay leaf
- ½ teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 1 medium onion, roughly chopped
- 1 medium tomato, roughly chopped
- Salt to taste
- ½ teaspoon crushed black peppercorns + to sprinkle
- Breadsticks for serving
Method
- Heat oil in a pressure cooker, add black peppercorns, bay leaf, ginger and garlic, mix and sauté for 30 seconds.
- Add onion, tomato, beetroots and salt, mix well and cook for 2-3 minutes. Add 3 cups water and mix well. Cover the cooker and cook till pressure is released 4-5 times.
- Open the cooker once the pressure is released completely and discard the bay leaf.
- Transfer the mixture into a blender jar and blend into a fine mixture.
- Heat a deep pan and add the ground mixture. Add 2 cups water and crushed black peppercorns, mix well and cook for 2-3 minutes.
- Transfer into a serving bowl, sprinkle crushed black peppercorns and serve hot with breadsticks.
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