Ingredients:

• 8 to 10 small Onions
• 1/2 tsp – coriander powder
• 1/2 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Garam Masala
• 2 tbsp – Tamarind extract
• 1 Tomato (chopped into cubes)
• 1 medium Capsicum (chopped into cubes)
• salt to taste
• 1 tbsp – oil
• 1/2 tsp – cumin
• 1/2 tsp – Mustard Seeds
• pinch of Asafoetida

Method:

1. Peel the onions, top and tail them, but keep the node intact. Make 2 vertical slits at the tail – at 90 degrees – almost till the bottom. Do not break the onion.
2. Mix all the dry masalas and stuff into the slits.
3. Heat oil in a pan, add the cumin and mustard seeds, let them splutter. Add the tomatoes, capsicum and tamarind water. Cook for a minute.
4. Add the onions and if needed, add some more of the masala. Add 1/2 cup water and cook on low flame till the onions are tender.
5. Serve hot with chapattis.

Recipe courtesy of Sify Bawarchi