Spiced Bottle Gourd Soup | How to make Spiced Bottle Gourd Soup

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ByAmrita Roy
Created on 17th Jan 2016
  • Spiced Bottle Gourd Soup, How to make Spiced Bottle Gourd Soup
Spiced Bottle Gourd Soupby Amrita Roy
  • Spiced Bottle Gourd Soup | How to make Spiced Bottle Gourd Soup (8 likes)

  • 0 reviews
    Rate It!
  • By Amrita Roy
    Created on 17th Jan 2016

About Spiced Bottle Gourd Soup

A healthy and nutritious soup

Spiced Bottle Gourd Soup, a succulent delicacy which is famous all over the world. Spiced Bottle Gourd Soup is one dish which makes its accompaniments tastier. With the overflow of flavours, Spiced Bottle Gourd Soup has always been everyone's favourite. This recipe by Amrita Roy is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Spiced Bottle Gourd Soup, just the perfect situation when you realise that you need to know how to make the perfect Spiced Bottle Gourd Soup. So, at that time you can try out this delicious recipe by Amrita Roy. The recipe of Spiced Bottle Gourd Soupis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Spiced Bottle Gourd Soup is 30 minute. This recipe of Spiced Bottle Gourd Soup is perfect to serve 2. Spiced Bottle Gourd Soup is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time15mins
  • Cook Time30mins
  • Serves2People
Spiced Bottle Gourd Soup

Ingredients to make Spiced Bottle Gourd Soup

  • Bottle gourd - 2 cups, peeled and cut into cubes
  • Shallots - 6 to 8
  • Garlic - 3 to 4 pods
  • Buttermilk - 2/3 cup
  • Black salt - 1/2 teaspoon
  • Fennel Powder - 1 teaspoon
  • Roasted Cumin Powder - 11/2 teaspoon
  • Black Pepper Powder - 1 teaspoon
  • Butter - 1/2 teaspoon
  • Salt to taste

How to make Spiced Bottle Gourd Soup

  1. Take bottle gourd, shallot and garlic in a pressure cooker. Add 11/2 cup water. Initial 10 minutes lower the flame and after that put 2 whistles.
  2. Once pressure releases strain the vegetables and keep the stock aside.Now make puree with boiled vegetables.
  3. Heat butter and add the puree. saute it for two minutes and add salt, black salt, fennel powder and roasted cumin powder (1 teaspoon).
  4. Mix them well and add stock and buttermilk. Allow to boil for 3 to 4 minutes. Soup is ready, add black pepper powder and remaining roasted cumin powder from top.

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