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A shorba made with a different style. . . .
- Layer an airtight container with the cabbage, beetroot and capsicum, pour water gently on top and refrigerate for 24 hours up to three days.
- On the third day, boil the vegetables with enough water, strain and extract the stock. Keep aside.
- Heat the butter in a non-stick pan, add the onions and curry leaves and saute till the onions turn pink.
- Cool and combine the onions with almonds and tomato and blend in a mixer till smooth.
- Transfer the liquid in the same pan and bring to boil.
- Add the prepared stock, mix well and bring to boil.
- Add the salt ,sugar and curry powder, mix well and simmer for 8 to 10 minutes, while stirring in between.
- Serve hot garnished with cream.
This recipe was contributed by ushasub on 17 Jun 2011
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