2 Beetroots peeled & cut into cubes
1 Carrot peeled & cut
2 Onions cut into petals
1/2 Tomato
1 Inch ginger chopped
3 - 4 Garlic pods chopped
Heat pressure cooker, add 1 tsp butter, 1 bay leaf & the onions.
Saute till they turn pink translucent, then add the ginger and garlic.
Once they turn aromatic, add in the carrot, tomato & beetroots.
Give it a nice mix.
Season with 1 tsp salt & mix. Now add in 2 small cups of water, give it a nice mix and close the cooker.
Pressure cooker on low flame for 3 - 4 whistles.
After the cooker is de pressurized, then keep aside stock, discard the bay leaf and blend all the veggies in a mixer blender / jar into smooth paste.
Heat the same cooker or a pan , add in the smooth paste & the stock of the vegetables.
Heat it on low flame and season with 1 tsp crushed pepper.
Once it comes to a boil turn off and serve hot
WATCH VIDEO
