1. Heat ghee in a deep pan along with zeera seeds, green chillies,ginger pieces and curry neem leaves till brown.
2. Add buttermilk to the tadka and bring to boil.
3. Add corn- boiled and crushed.
4. Add broccoli- boiled and blanched.
5. Add salt and pepper to taste and mix the shorba well.

For serving:

1. Soya sauce.
2. Chilly pieces in vinegar.
3. Add boiled and cut pieces of asparagus on top of the serving.