1. Peel and cut ash gourd into pieces.
2. Peel and chop onion.
3. Chop celery.
4. Combine all these together.
5. Add 3 cups of water and pressure cook for 10 minutes.
6. Cool and blend in a mixer.
7. Meanwhile cut drum sticks into 6-8 cm long pieces and steam till soft.
8. Cool, collect the pulp (with the soft seeds) and discard the skin.
9. Add the skin to the gourd liquid.
10. Add milk, salt and pepper.
11. Bring to a boil and remove from fire.
12. Serve hot.

Serves: 4-6