Ingredients:

• 4 – cups buttermilk
• ½ – cup corn, boiled and crushed in mixer
• ½ – cup broccoli, boiled, blanched
• ½ – cup asparagus, boiled for 5 minutes and cut
• For the tempering: 1 – tsp Jeera
• 2 – tbsp Ghee
• 2 – small pieces of Green chilli
• 1 – tbsp fresh Ginger pieces
• 2-3 Curry leaves
• Salt
• Pepper

Method:

1. Heat ghee in a deep pan along with zeera seeds, green chillies, ginger pieces and curry neem leaves till brown.
2. Add buttermilk to the tadka and bring to boil.
3. Add corn- boiled and crushed.
4. Add broccoli- boiled and blanched.
5. Add salt and pepper to taste and mix the shorba well.
6. For serving:
7. Soya sauce.
8. Chilly pieces in vinegar.
9. Add boiled and cut pieces of asparagus on top of the serving.

Recipe courtesy of Anita Raheja