Sabzi From Leftover or Hard Rasogollas

Ingredients:

• 10 -15 rasogollas
• 2 onion chopped
• 2 tomato
• 2 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 rosogollas.
• Just cut them into four. Keep aside.
• Heat oil, add onion and fry till soft.
• Add all the ingredients one by one and stir.
• At last add the cut rasogollas and mix well.
• Your new side dish for chappati is ready.
• This is dry dish.
• If you want gravy subji, then do as below.
• Grind tomatoes, ginger, garlic, grind to a smooth paste.
• Heat remaining oil, add chopped onion, capscium,stir for two minutes.
• Add dry masalas, ground paste, stirfry for 2 minutes.
• Once oil starts to separate, add rasogollas and 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.