2-3 juicy large carrots
1-3 pieces bottle gourd
1-2 leaves cabbage
1 tbsp. cream
1 small blob butter
Salt, pepper to taste
2-3 tbsp. cream whipped smooth
1 small sprig mint
Grate 1 tbsp carrot finely, keep aside.
Finely chop cabbage, keep aside.
Pressure cook remaining carrots with bottle gourd till very soft.
Cool and blend in mixie. Strain.
Heat butter, add the pulp and bring to just about boil.
Add the grated carrot and cabbage and salt.
Take in serving bowl.
Add a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint before serving.