Phalse ka Shorba
Grewia Asiatica berries or Phalse are consumed in summers to beat the heat. Chef Gautam Mehrishi shares the a yummy shorba recipe using these berries that will surely uplift your spirits. Try this recipe at home and impress your family.
Phalse ka Shorba

- Indian


- 1-2

Cooking Time

-5-10 Min


- Easy

Preparation Time

- 5-7 Min


  • 500 grams Grewia asiatica
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp ginger powder
  • 2 drop olive oil
  • 1/2 red chilli
  • 1/2 tsp cumin seeds
  • 1 tsp asafoetida
  • 1 tsp crushed black pepper
  • 1/2 tsp ginger powder
  • Water as required
  • 1 tbsp sugar
  • Thyme, Basil leaves, Celery leaves
  • For garnish: Black pepper powder


  1. 1

    Wash Grewia Asiatica nicely in water.
  2. 2

    In a hot pot, add Grewia asiatica, salt and mix it well.
  3. 3

    To prepare stock, add turmeric powder, mustard oil, cumin seeds, ginger powder and mix it well.
  4. 4

    Let the berries soften in the pot and add water as required.
  5. 5

    Keep mixing on high flame and let it cook for 8 - 10 minutes.
  6. 6

    Drain out the water and mash the berries.
  7. 7

    Add the berry pulp to the drained out juice and crush it again in the bowl.
  8. 8

    Strain it again and mash a little more.
  9. 9

    In another hot pot, add olive oil, red chilli, cumin seeds, asafoetida, crushed black pepper and roast it well.
  10. 10

    For presentation, add boil berries in glasses.
  11. 11

    Add pinch of sugar, mustard oil, shorba mixture.
  12. 12

    Sprinkle black pepper powder and serve.
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Gautam Mehrishi


Chef Gautam Mehrishi loves a fragrant pot of desi ghee, biking through the Himalayas and adding a twist to Indian food, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he’s never looked back! He’s a familiar face on television, including LF where he hosts multiple shows.

Other Shows by host:
100% Veg | Chef on Wheels |
Recipes by chef:

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