You will need:-

  • 8-10 Thai aubergine
  • salt to taste
  • Lemon wedges
  • 1/2 cup fresh coriander
  • 3 tbsp fresh mint
  • 2-3 green chillies
  • 1/2 ” fresh ginger
  • 2-3 cloves garlic
  • 1/2 tsp red chilli powder
  • 1 tsp ground cumin and coriander ( dhana jeera powder )
  • 1 tsp cumin and mustard seeds
  • 1/4 tsp turmeric powder ( I did not use it, I wanted to keep masala green )
  • 4-5 tbsp oil
  • Pinch of hing ( asafoetida )

Method:- Place salt, coriander, mint, chillies, ginger and garlic in a blender and grind to a coarse paste with a minimum amount of water. Keep it a side. Wash the aubergine and cut Wash and cut through each aubergine into half stopping where the stem is. Make another cut in the same way, making cross with another slice. Stuff them with green chutney and leave it aside. you will have some extra masala left, leave it a side. Heat oil in pressure cooker and add mustard and cumin seeds. When they splutter add hing and slowly place all the stuffed aubergine in the cooker. sprinkle left over chutney and little salt in there and add 3-4 tbsp of water. In three whistle sabji should be ready. Squeeze some fresh lemon juice. Serve hot with round and soft gujarati rotlis , or Paratha.

Note:- If you do not have pressure cooker, make sabji in open pan on a very low heat. It will take more time and energy. But the results will be the same. Adding water, depends on the vegetables, here in UK most of the green veggies don’t need much water.

You will need for :- Mango Rasgulla

  • 2litres Full fat milk
  • 3tbsp Lemon juice
  • 1+1/2cups Sugar
  • 1cup Thick Mango pulp
  • 3cups Water
  • 1/2tsp Cardamom powder

Method:-

  • Take the milk in a heavy bottomed vessel,bring boil and keep stirring to avoid burning of milk..
  • Once the milk comes to boil, start adding the lemon juice and keep stirring,put the flame in simmer and cook for few seconds until the milk solids gets separates from the whey.
  • Switch off the heat.
  • Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water and rinse the milk solids/paneer under water and squeeze out the water as much as possible.
  • Place a heavy weight over the drained milk solids/paneer to squeeze out the water completely.
  • Take the paneer in a vessel,mash it well and knead for few minutes until they turns soft…make medium sized balls from the smooth dough, take care not to have any crack on the ball.
  • Boil the water in a pressure cooker,add the sugar,cardamom powder and mango pulp to the water,bring to boil.
  • Add the already prepared paneer balls to the cooking syrup. Put the lid and cook till 3 hisses.
  • Once the pressure gets released,open the lid and transfer the mango rasgullas to the bowl and let them cool completely.
  • Arrange in fridge for an hour before serving topped with sliced almonds.

Thanks a ton to Jags for giving me a chance to this fantastic guest post in her super blog.