Shorba De

Loosely translated from Hindi, the title of this piece means “Give me some soup, please”. Actually, it is more of a demand than a request. And those who are familiar with Indian writers will recognize the play of words on the name, Shobha De often referred to as India’s answer to Jackie Collins. Shorba is the Indian term for soup, often made with lentils which are simmered, to which a tempering is added. Here I am sharing another of my “firsts” – an adapted version of the traditional shorba. The title is a whimsical reflection of what I hope will be a constant clamour for more of this flavourful broth


Tomato Shorba
(serves 4)

Ingredients

Tomatoes – 2 nos (pick firm, medium sized ones)
Onions – 1 no
Garlic – 3-4 cloves
Curry leaves – 1sprig
Mustard seeds – 1 tsp
Hing – a pinch
Red chilli – 1 (small)
Red chill pd – 1 tsp
Turmeric – ½ tsp
Oil – 1 ½ tbsp
Salt & Pepper – to season
Coriander – to garnish

Method

1. Blanch the tomatoes till tender. Retain water
2. Cool, peel off skin and mash coarsely
3. Chop onion and garlic finely
4. Heat 1 tbsp oil and sauté onion and garlic till soft
5. Add chilli and turmeric powders and cook for another 1-2 mins
6. Add tomatoes, water from blanching and cook till well blended
7. Liquidize in a blender till smooth
8. Heat ½ tbsp oil, splutter mustard seeds, add hing, red chilli and curry leaves
9. Stir and pour in tomato mixture
10. Bring to a boil, adding more water if necessary to obtain the required consistency
11. Discard the red chilli. Season with salt and pepper
12. Serve piping hot, garnished with a sprig of coriander