Rasagullas! The word brings back memories of St. Mark's Road and KC Das. I can't say that I've always loved this Bengali creation. My absolute favourite is the Rasamalai and I'd think the Sandesh comes a close second.
But at one time, rasagullas weren't as easily available. I had seen this recipe for Rasagulla Sabzi in one of Tarla Dalal's earlier books. I was probably 13 or so and I told Amma I wanted to make this. For a change, she must have thought I was crazy. We got to eat good rasagullas about once a year (in a good year!) and imagine making a side dish with those instead of relishing them as they were.
Sometime back, we found some rasagulla tins on a BOGOF sale. So we reurned home with two tins. If you've noticed, we're not big on Indian sweets. This was the perfect situation to be in. I remembered this recipe and set out to make it, from memory. It turned out to be too spicy for my liking. I will tone it down the next time I make it. But make it again I will.
1/4 cup Tomato Puree
1/4 cup Milk
2 tsp Oil
Salt to taste
For the masala (grind to a paste)
4 Red Chillies
1" piece Ginger
1" stick Cinnamon
2 pods Cardamoms
1 tsp Cumin Seeds
1 tsp Coriander Seeds
3 cloves Garlic
2 Green Chillies
1/4 tsp Turmeric Powder
Squeeze the rasagullas to remove the sugar syrup. Soak them in plain water and keep aside.
Heat the oil in a kadhai. Add the ground masala and fry for 5-7 minutes. Add the tomato puree, milk, salt and a little water (about 1/4 cup). Bring to a boil over a low flame and cook for 10 minutes.
Squeeze the water from the rasagullas and add these to the gravy. Serve with rotis or parathas.