Eggplant plant choka soup

Eggplant plant choka soup

Ingredients Needed

4 roasted eggplants, inner flesh removed and skins discarded.
3 tbsp of oil
1tbs amchar massala powder
1 tbsp of cumin powder
3 tbsp of minced garlic
½ cup of minced local celery
¼ cup of minced chives
½ cup of small diced carrots
½ cup of minced onions
7 cups of vegetable or chicken stock
1 small pk of powdered coconut milk
½ cup of heavy cream
Salt and black pepper to taste

Procedure
In a medium saucepan over medium heat, add the
oil and sauté the celery, chives, onion, garlic and carrots for two mins. Add
the cumin and massala and cook while stirring for one minute. Then add the
flesh of the eggplant, stir and cook for two minutes. Add the stock and simmer
for 15 minutes covered. Remove cover, raise heat to medium to high and allow
soup to reduce to semi thick consistency for about five minutes. In a small
bowl, add the coconut powder to the heavy cream and stir to combine. Remove
soup from the heat and with a hand blender pulverize the soup until smooth. Add
the coconut cream mixture and stir to combine. Add the salt and black pepper to
taste and stir.

Serve Hot