ACK 5.14: Mili-juli sabji ka soup

Heat the ghee in a heavy saucepan. Fry the bay leaves, coriander, asafoetida, and turmeric for a few seconds, then immediately add the diced vegetables. Stir-fry the vegetables for 4-5 minutes, allowing them to brown in spots. Now add the water, salt, and pepper. Cover and simmer over medium-low heat (stirring occasionally) until the vegetables are tender and soft. Leave the vegetables intact if you prefer, or mash them to a puree or blend them in an electric blender. Remember to remove the bay leaves if you blend the soup.

While the vegetables are cooking, heat the butter over medium heat in a small saucepan. Add the flour and stir-fry carefully for 1 or 2 minutes until it begins to brown. Add the hot milk. Whisk the mixture constantly for about 2 minutes, until the sauce is fairly thick. Mix it into the soup and heat just until boiling. Then serve.