Sabzi From Leftover/Hard Rossogolla
Ingredients
Ingredients
5 rossogolla
1 onion slivered
1 onion chopped
1 tomato
1 capsicum
1 cup cabbage chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. grated cheese or paneer (optional)
1 tsp. ginger
3 flakes garlic
1 tsp. red chilli powder
1 tsp. coriander seed powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
salt to taste
1-1/2 tbsp. oil
Method
Squeeze out excess syrup in rossogolla. Pressure cook rossogolla
for 1 whistle if they are
hard, keep aside. Heat oil, add slivered onion, stirfry till soft.
Heat 1/2 tbsp. oil, add
slivered onions, cook till soft. Transfer to a small mixie, after
cooling a little.
Add tomatoes, ginger, garlic, grind to a smooth paste. Heat remaining
oil, add chopped
onion, capsicum,stir for two minutes. Add dry masalas, ground paste,
stirfry for 2
minutes. Once oil starts to separate, add rossogolla, 1/4 cup water.
Mix gently, bring back to a boil, simmer till gravy thickens. Garnish
with chopped
coriander, grated paneer. Serve hot , with chappatis, rice, or tandoori
roti, etc.
Sabzi From Leftover/Hard Rossogolla
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