Heat butter in a pressure cooker add black pepper, bay leave, chopped ginger, garlic, green chillies and saute for 30 seconds then add onion and cook few seconds.

Now add tomato and beetroot, salt mix well and cook for 2- 3 minutes. Add 2 cups of water and mix it well, fix the lid and cook upto 3-4 whistles on medium heat.

Open the lid once the pressure is released completely, discard the bay leaf. Transfer the mixture into the blender jar and blend it into a smooth paste.

Heat a pan add ground mixture, 1 cup water and black pepper powder mix it well, cook for 2-3 minutes. Turn off the flame shorba is ready.

Transfer into a serving bowl and serve it hot.