|Yoghurt||2 Cup (32 tbs)|
|Chili sauce||1 Teaspoon|
|Chopped cucumber||2 Teaspoon (For Garnish)|
Plunge tomatoes in hot water and then immediately in cold water and remove skins.
Chop and boil tomatoes in 2 cup water until mushy.
Put the tomatoes and the tomato water through a sieve and remove the seeds.
Whisk the tomato water in the yoghurt a little at a time until all of it is well blended.
Put the rest of the ingredients together with the tomato mixture and bring to the boil.
Simmer for 10 minutes.
If cornflour is being used mix it with 1/2 cup cold water and mix it in the shorba carefully at the end, taking it off the fire being careful no lumps form.
Put it back on the fire and bring it to the boil on a low flame, stirring constantly.
Cornflour is only for thickening the shorba.
Pour shorba in 4 individual soup bowls