Ingredients:

• 1/4 cup – Milk
• 1 – red Capsicum
• 2 – Tomatoes
• 1 – Bay Leaf
• 1 Clove – Garlic
• 1 tbsp – cornflour
• salt to taste
• 1/2 tsp – pepper powder

Method:

1. Pierce capsicum with a fork and roast on an open flame till skin is charred. Allow to cool.
2. Dice tomatoes, add 250 ml water, bayleaf and garlic and cook on a slow flame. Keep aside.
3. Blend tomatoes and capsicum to make a smooth paste.
4. Mix cornflour and milk in a pan.
5. Add salt and the vegetable paste and boil.
6. Sprinkle over with pepper powder and serve hot.

Recipe courtesy of Sudha