In a pressure cooker add tomato and carrot cubes with ginger, sugar and salt.

Add water and close the lid and cook for 4-5 whistles.

Remove from heat and wait for the pressure to come down on its own before blending the cooked veggies until puree.

Strain it through a metal sieve.

Heat butter in a pan, and add black pepper.
Add vegetable puree and let it boil until it’s thick in consistency.

Garnish with some coriander leaves on the top.