Ingredients
:
3 juicy large carrots
2 pieces lauki (bottle gourd )
1-2 leaves cabbage
2 tsp. cream
1 small piece of butter
Salt, pepper to taste
2-3 tbsp. cream whipped smooth
1 small sprig phudina
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Method:
Grate 1 tbsp carrot finely, Keep aside.
Finely chop cabbage, Keep aside.
Pressure cook remaining carrots with lauki
till very soft. Cool and blend in mixer.
Strain. Heat butter, add the pulp and bring
to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl. Add a swirl of whipped
cream. Sprinkle freshly ground pepper and
chopped pudina before serving.
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