Ingredients
4-5 cups of thick water drained from boiled vegetables/any
lentils or greens like spinach etc
6 cloves garlic, chopped
2 medium onions, chopped
10 green chillies, slit
1 1/2 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1 medium tomato, chopped
3 tbsp scraped coconut
A pinch of hing
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
2 tbsp cooking oil

Method
Heat 1 tbsp oil and add the cumin seeds.
When they splutter, add the green chillies
and onions.
When the onions turn light brown, add the
methi,tomato and coconut.
Fry for about 2 mins and add the hing.
Fry for another 1 minute and then take
it off the heat.
Blend to a smooth mixture adding enough
water.
Mix this into the drained water and add some
more water if needed to get a soup consistency.
Add salt to taste and bring it to a boil.
Season with the rest of the oil, mustard,
red chillies, curry leaves and garlic.
Eat when hot with steamed rice.