| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch5 |
1 |
servings |
INGREDIENTS
| 8 |
sm |
Onions; (8 to 10) |
| 1/2 |
ts |
Dhania powder |
| 1/2 |
ts |
Chilli powder |
| 1/4 |
ts |
Turmeric powder |
| 1/2 |
ts |
Garam masala |
| 2 |
tb |
Water of soaked tamarind |
| 1 |
|
Tomato chopped into cubes |
| 1 |
md |
Capsicum chopped into cubes |
|
|
Salt to taste |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Cumin and mustard seeds |
| 1 |
pn |
Asafoetida. |
INSTRUCTIONS
Peel the dry skins of onions. Trim top and bottom by keeping the node
intact. On tail side make 2 vertical slits at 90 degree, till almost to the
bottom.
Do not break onion. Mix all dry masalas and stuff into the slits.
Heat a pan with the oil, add the cummin and mustard seeds, let them
splutter. Add the tomatoes, capsicum and tamarind water. Wait for a minute.
Add the onions and if required more of the masalas. Add 1/2 cup water and
cook covered on low flame till the onions are tender.
Serve hot with chappati.
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