Chop the oregano, tulsi and spring onions into small pieces. (Reserve some for garnish).
Take a tsp of butter in a pan and fry the spring onion bulbs until golden brown, then add the chopped herbs, half cup vegetable stock and cook the herbs.
When cooked allow it to cool for a while.
Then grind the herbs into a smooth paste.
Take the ground paste in a vessel and add the remaining vegetable stock, salt and sugar to it and allow it to boil.
Mix corn flour in half cup of milk and add it to the soup and simmer for a while stirring constantly.
Sprinkle pepper and the reserved herbs before serving.
Recipe courtesy: 4 th sense cooking
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.