Shevga Soup

PREPARATION

1. In a pressure cooker, add 250 grams drumsticks, 1/2 teaspoon salt, and 600 milliliters water. Cover with lid and cook until you hear 2 whistles.
2. Open the lid and remove from it. 
3. Strain the drumsticks and let them cool for about 10 minutes. Reserve the strained water for later use.
4. In a mortar and pestle, crush the 1 teaspoon green chili and 2 teaspoons garlic together and keep aside.
5. Place the cooked drumsticks on a board and extract the pulp using a spoon.
6. Transfer the pulp in a blender, add 2 grams coriander, 80 milliliters water and blend until smooth. Keep aside.
7. Heat 1 tablespoon ghee to a pan, add crushed garlic chili paste and stir for 30 seconds.
8. Add blended drumstick mixture and stir well.
9. Add 500 milliliter reserved water and cook for 5 minutes.
10. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and cook for 2 - 3 minutes. Remove from heat.
11. Serve.