Ingredients
Phalsa (Grewia Asiatica) 500 gm
Salt 1 tsp
Turmeric powder 1 tsp
Mustard oil 2½ tbsp
Cumin seeds 1½ tsp
Ginger powder 1½ tsp
Water As required
Olive oil 2 drops
Red chili half
Asafoetida 1 tsp
Crushed black pepper 1 tsp
Sugar 1½ tbsp
Thyme leaves As required
Basil leaves As required
Celery leaves As required
Boiled phalsa For garnish
Black pepper For garnish
Method:
Take 500gm Grewia Asiatica and wash it properly in water. Then add it in a pot and sprinkle salt and stir.
To prepare stock, add turmeric powder, mustard oil, cumin seeds, ginger powder and mix it well. Let the berries soften in the pot and add water as required. Keep mixing on high flame and let it cook for 8-10 minutes. Take a big bowl and put a strainer on it.
Now add the berries from the pan and drain out the water and mash the berries. Now add the berry pulp to the drained-out juice and crush it again in the bowl. Strain it again and mash a little more.
In another hot pot, add olive oil, red chillies, cumin seeds, asafoetida, crushed black pepper and roast it well. Then add drained out berries puree, ginger powder, water as required, sugar, some thyme, basil and celery leaves and stir and cook it well.
For presentation: Take two glasses and put some boiled berries in it. Add pinch of sugar and 3 to 4 drops of mustard oil. Take out shorba mixture from pot and pour into glass. Sprinkle black pepper powder and serve.
IANS