Ingredients:

• 3 onions, peeled and chopped
• 1 tomato, chopped
• 1 stalk Curry leaves
• 1 tsp – coriander leaves, finely chopped
• 1 strip tamarind, cut into bits
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1/2 tsp – Sugar
• salt to taste
• 1/8 tsp – Turmeric powder
• 3-4 pinches Asafoetida
• 1/2 tsp – cumin & Mustard Seeds mixed
• 1 tbsp – oil

Method:

1. Heat oil in a pan. Add seeds allow to splutter.
2. Add curry leaves, asafoetida, onions.
3. Stir for 2 mins.
4. Add all other ingredients except coriander.
5. Stir, cover and simmer for 4-5 mins.
6. Once onions are tender, garnish with coriander.
7. Serve hot with rice or chapatti.

Recipe courtesy of Sify Bawarchi