1. Melt butter in a pan, add onions, stirfry till transparent.
2. Add broccoli, bottle gourd, stirfry further, till soft.
3. Add half stock, simmer for 15 minutes, covered.
4. Cool, add curds,blend in mixer till smooth, strain.
5. Add remaining stock, heat again.
6. Do not bring to a boil, stir in cream cheese till fully melted.
7. Add salt and pepper to taste, garnish with mint leaves.
8. Serve hot, with green chilli sauce and soup sticks.

Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh