Ingredients
4 fully riped tomatoes
5 button mushrooms washed and sliced
2 dry red chillies
3 tsp butter
5 finely chopped garlic cloves
Salt to taste
Sugar to taste
2 tsp cornflour diluted in 1/4 cup water
2 tbsp Chopped spring onions for garnishing(optional)
Crushed pepper for serving
Procedure
In two cups water blanch tomato and red chillies, let it cool.
Once it becomes cool grind and Strain it into a vessel.
Heat butter in a pan, fry chopped garlic. Once the garlic turns brown add chopped mushrooms and saute for 5 minutes
Put the tomato puree, salt, sugar and water if needed.
Let it boil for 5 minutes. Reduce the flame and slowly add the cornflour slurry, stirring continuously.
Let it boil for 5 more minutes or till the soup thickens.
Turn off the flame. Serve hot garnished with chopped spring onions and crushed pepper.
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