Cook the semia with 2 cups of water, oil and salt. Cook until semia is soft. Drain the stock and keep aside. Cook the tomatoes. Peal the skin blend and sieve it. Put corn flour and cook for a minute. Add milk and cook till thick. Add the boiled semia. Add stock, salt, pepper. Bring it to boil. Let it simmer for 5 mins.
Serve hot butter and soup sticks.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.