Ingredients:
• 300 g – baby onions, peeled
• 1 tbsp – coconut, grated
• 1 stalk – Curry leaves
• 1/4 – capsicum, thinly slivered
• 1/2 – tomato, finely chopped
• 2 tsp – coriander powder
• 1 tsp – chilli powder
• 1/2 tsp – sambar masala powder
• 1/4 tsp – Amchoor (dried mango) powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Sugar
• 1/4 tsp – Garam Masala powder
• 2-3 pinches – asafetida powder
• 1 tbsp – oil
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• Salt to taste
Method:
- Make vertical slits in onions, from head towards base, keeping onion from breaking.
- Mix all masala powders, salt together, add sugar.
- Stuff into slits, carefully making a gap.
- Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
- Add curry leaves, capsicums, stir.
- Add stuffed onions, stir fry for a few minutes
- Add in remaining masala, stir-fry for a minute more.
- Add 1/2 cup water, allow to simmer covered, till onions are soft and transparent, but not mushy.
- Add in tomatoes, stir and cook again, till excess moisture evaporates.
- Pour into serving dish, garnish with fresh chopped coriander.
- Serve hot with rice, puris or phulkas.
Recipe courtesy of Saroj Kering