July 21, 2008

Rasagulla Sabzi

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.

6 Rasagullas

1/4 cup Tomato Puree

1/4 cup Milk

2 tsp Oil

Salt to taste

For the masala (grind to a paste)

1 Onion

4 Red Chillies

1" piece Ginger

1" stick Cinnamon

2 pods Cardamoms

2 Cloves

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.


TheCooker said...

I've seen this is Tarla Dalal's book but somehow have nuver mustered up the courage (?) to make it.
How long did it take for the rassagullas to soak up the gravy?

Usha said...

Hi I haven't visited your blog for quite a while and there have been so many posts in the meanwhile.Wow,all of them are very nice.
I saw this recipe in the tarla dalal book too though I have to admit I will never have the heart to try this one,the very thought of making something savory out of rasagulla when I could enjoy it as it is...:)

sra said...

I've seen this recipe somewhere too!
Does the sugar go away completely?

Sig said...

wow, you are a crazy, err.. I mean brave girl... :) It looks delicious, but rasgullas..hmm... I will take your word for it...You actually wanted to make this when you were 13? Ok, I have to go back to crazy :)

Laavanya said...

Really? How does it taste.. does the sweetness come through? Very interesting for sure :)

Deepa said...

I think this's evidence of great creativity!! Love it. --Deepa

Rajitha said...

how could you could you :(..wasted that yummy rasgulla on a savoury curry...tu bhi naa..bikul paagal hain!!

Nirmala said...

Spicy Rasgullas ? hmm...But instead can't we make them at home and avoid soaking them in the syrup but use it in this sabzi ? I think that would be nice! But looks like this gravy is a lovley creamy stuff! You have a too powerful memory Raaga!

Priti said...

Hmm that's a brave looks about the taste?

Jayashree said...

Very interesting recipe.....

arundati said...

you had me Rasgulla sabzi.....i might eat this if you made it for me.....but my heart would break to smithereens if i ate rasgullas any other way by myself!! on sure it tastes just like paneer koftas....

Divya said...

Wow...a savoury curry with rasgullas..!!Kudos to your courage,I don't think I would have ever attempted making that one!!The curry looks delicious though..!!

Tee said...

What! Rasgolla in a gravy!! thats so different...i have a tin of rasagollas at home, but i doubt my hubby will let me use them for anything else besides eating as is ;)
But this has certainly piqued my interest and i will try this soon.

lakshmi said...

!!!! Rasagulla Sabzi????!!!!!!!!!1 :O - this is very very unique indeed.

Suganya said...

OMG, you did not do that? :O

bhagyashri said...

Is that for real? A rasgulla Sabzi? When I read the topic I thought there must be something in the gravy that is being referred to as a Rasgulla, but no this is for real! You definitely are adventurous :)

Swati Raman Garg said...

one gal u r ... hats off... always come up with d most unique stuffs hmmm... :)

Raaga said...

@TC: If you soak the rasagullas in plain water and squeeze them dry, they soak up the gravy in about 10 minutes.

@Usha: I'm part of the NaBloPoMo this month and have been posting one recipe a day so far :-)

@Sra: If you squeeze the sugar syrup out completely and then soak in plain water and then squeeze completely once more, the sweetness does go away.

Raaga said...

@Sig: When you have 2 tins of rasagullas, you'll probably want to try this out too... :-)

@Laavanya: If squeezed well... the rasagullas don't remain sweet. :-)

@Deepa: Thanks. Though the recipe is not an original.

@Rajitha: Tu bhi nahin thi yaar... akele kaise khaati main?

Raaga said...

@Nirmala: if I ever make the effort of making rasagullas at home... I think I'll eat them :-) But yes, you could very well do that.

@Priti: Taste was masaledaar!

@Jayashree: Thanks :-)

Raaga said...

@Arundati: Come over and we'll eat this together :-) quite like a bland paneer kofta... but since the gracy is heavily spiced... it works very well.

@Divya: Thanks :)

@Tee: Make these when he's tired of eating rasagullas :-)

Raaga said...

@Laksh: You made it your GTalk status!!

@Sug: I just did :-))))

@Bhagyashri: It is made from real rasagullas :-)

@Swati: Try it girl :-)