Sumayya Jamil's recipe for Spicy Pakistani Yoghurt Veggie Soup -

Name: Sumayya Jamil's recipe for Spicy Pakistani Yoghurt Veggie Soup -
Ingredients: 2 cups of not-very-fresh yogurt; salt to taste; a little red chilli powder; 1 tsp turmeric powder; 1 heaped tsp of ginger and garlic paste; 1 tbsp of chickpea flour; 1 tbsp semolina; a few fenugreek seeds; a handful or two of peas- par-boiled if fresh/thawed if frozen; a handful of carrot batons- par-boiled; a handful of peeled potato batons- par-boiled; 3-4 hard boiled eggs, fried in oil and browned separately- eliminate if you are vegetarian; cooking oil; chopped coriander leaves to garnish; vegetable oil; a few mustard seeds; a few curry leaves; round dried red chilli (you can get these in Indian/Pakistani shops) or any dried red chilli; garlic- sliced

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A delicious, authentic Pakistani recipe puts paid to any 'more mature' tubs of yogurt lurking at the back of the fridge. The ingredients of this brightly-hued,

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Ingredients

2 cups of not-very-fresh yogurt
salt to taste
a little red chilli powder
1 tsp turmeric powder
1 heaped tsp of ginger and garlic paste
1 tbsp of chickpea flour
1 tbsp semolina
a few fenugreek seeds
a handful or two of peas- par-boiled if fresh/thawed if frozen
a handful of carrot batons- par-boiled
a handful of peeled potato batons- par-boiled
3-4 hard boiled eggs, fried in oil and browned separately- eliminate if you are vegetarian
cooking oil
chopped coriander leaves to garnish
vegetable oil
a few mustard seeds
a few curry leaves
round dried red chilli (you can get these in Indian/Pakistani shops) or any dried red chilli
garlic- sliced