Put 4 cups of water to boil.

Wash and thinly slice the onion, potato, tomato, carrot and bottle gourd.

Add the celery, peppercorns, salt and the hot water and pressure cook for 1 whistle.

When the steam is released, open the pressure cooker, add the spinach and bean sprouts and close the lid.

Keep aside for 10 minutes.
Serve hot topped with coriander and olive oil.