Ingredients
1 1/2 sticks - Drumsticks {singaphali}
5 stalks - Asparagus
1 inch - Bottlegourd {Loki} (peel and chop it into large pieces)
To taste - Salt
To taste - Pepper
3 cups - Water
2 tsp - Bottled jalapeno and 1 tsp of its liquid
For garnishing
2 tsp - Asparagus (peel the skin and chop into fine pieces)
2 tsp - Finely chopped fresh coconut meat that is scraped out from the tender coconuts
Preparation
. Scrape out the skin of the drumstick with the peeler.
Wash and chop them into pieces of 4 inches
. Peel the asparagus.
Discard 2 to 1inch from the bottom of the stalk or bend it and discard the lower part from where it snaps.
Wash and chop them into pieces of 4 inches.
Method
. Add the drumsticks, asparagus, bottle gourd and water into a pressure cooker.
Remove from heat after a whistle, open it after 10 - 15 minutes and let it cool in another vessel.
Now, sieve it to separate the water and the vegetables. Reserve this water for later use.
Blend the vegetables, jalapeno with its liquid, along with 1 and 3/4 th cups of the reserved water.
Sieve the soup so that the fibres of the vegetables that are left up in the sieve can be discarded.
Heat the soup before serving.
Garnish with the asparagus and the coconut meat.
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