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8-10 small onions
1/2 tsp. each dhania powder
1/2 tsp. chilli powder
/4 tsp. turmeric powder
1/2 tsp. garam masala
2 tbsp. water of soaked tamarind
1 tomato chopped into cubes
1 medium capsicum chopped into cubes
salt to taste
1 tbsp. oil
1/2 tsp. each cumin and mustard seeds
pinch of asafoetida.Method
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.
Stuffed Vegetable's Index
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