A bowl of fragrant vegetarian curry on steamed rice leaves. With yellow makho makho gravy… what is round kopta? It was found out that the name of this fancy dish is ‘Rasgulle Ki Sabzi’! Yes, a little while ago, what he was going to put in his mouth with rice, is the curry of rasgolla! Needless to say, any Bengali will be shocked after knowing this!

Foodies always love to experiment with food. Chocolate Fuchka or Gandharaj Momo was invented to beat the boredom. While most of those recipes are ‘fails’, there are often ‘hits’ too. However, the so-called ‘food lovers’ are undaunted. Instead, he thought out a new recipe.

Experiments with Rasgolla have not decreased at all in recent years. Bengali’s favorite sweet is sometimes sweetened with hot chaat, sometimes with green onion syrup. The newest addition to that list is rasgulle ki sabzi. Recently, a Bengali make-up artist saw this strange post at a luxury hotel in Rajasthan. And he shared the experience with his family on social media.

How to make ‘Rasgulle Ki Sabzi’? This will require—

• A liter of milk


• a lemon


• Two tablespoons of flour


• 7-8 cashew nuts


• 2-3 bay leaves


• Whole garam masala


• Ginger-garlic batter


• Raw Chilli Bata


• Onion batter


• Tomato paste


• Three tablespoons of milk cream


• Half a tablespoon of fenugreek

When the milk boils, add the lemon juice. When the chicken is cut, wrap it in a muslin cloth and leave it to drain for 30 minutes. Knead the dry pulp with your hands and shape it into a rasgolla. Add flour as required to make it thick. Here is the real twist! Once the chickpea balls are ready, dip them in salt water instead of sugar syrup.

Now roast the cashews in a dry frying pan. Add bay leaves, whole cinnamon and cumin seeds. Once done, drain and cool. Then grind it dry in a blender.

Now put oil in the frying pan. When it becomes hot, add ginger-garlic batter, chilli batter, onion batter and tomato batter one by one. Add salt, turmeric, chili powder as needed. You can add a little sugar if you want. Add cashew powder, water and milk cream. Stir continuously with a spatula. Add fenugreek and garam masala in between. When it boils, add rasgolla soaked in salt water. When it becomes thick, spread coriander leaves and take it down. Prepared ‘what vegetables in juices’!

Some of the netizens, however, say that Bengalis have always eaten this food. Chana Kopta’s curry book is nothing else! According to them, naming this curry ‘Rasgulle ki Sabji’ is just for the sake of publicity!