| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Side dish, Indian, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Spanish Onion |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
Chopped coriander leaves |
INSTRUCTIONS
Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices
into shreds.
Heat a large skillet till hot, then add the oil. When smoking hot, add the
onions, do not stir but let them sizzle for 30 seconds. Now stir, keep
roasting, tossing & turning for about 2 minutes. They should be crisp. Toss
with coriander & serve.
Julie Sahni, "Classic Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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