Tomato Dhanya Shorba - cooking recipe

Ingredients

1 tablespoon maida flour (refined flour)
750 g tomatoes, roughly chopped
2 tablespoons coriander, stalks (dandi)
1 tablespoon red chili powder
salt
1 teaspoon sugar
2 teaspoons lemon juice
1 tablespoon butter
1 teaspoon cumin seed (jeera)
1 tablespoon coriander, chopped garnish (dhania)
1 teaspoon black pepper (roughly grounded)

Preparation

Boil 2 cups of water in a pan, add the tomatoes and coriander stalks cook for 10 minutes. Do not strain. Chilli powder and blend in a mixer to a smooth puree. Transfer to a deep pan and bring to boil. Take another pan melt butter and saute refined flour, salt, sugar and lemon juice and black pepper powder mix well. Simmer for 3-4 minutes and keep aside.
For the tempering, heat the ghee in a small pan and cumin seeds. When they crackle, add the tempering to the tamatar dhania ka shorba and mix well.
Serve immediately garnished with coriander.