1. Put vegetables except spring onions, in a pressure cooker.
2. Add 5 cups water, butter, pressure cook for 2 whistles.
3. Cool, remove, cool to room temperature.
4. Blend to a smooth paste in an electric mixer.
5. Add curds, blend again till smooth.
6. Strain, put in a deep vessel.
7. Heat again while stirring continuously.
8. Add salt and pepper to taste.
9. Do not bring to a boil.
10. Serve hot garnished with chopped spring onions.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4-5 servings
Shelflife: 8-10 hours