Onions in a jiffy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions peeled and chopped | |
| 1 | Tomato chopped | |
| 1 | Stalk curry leaves | |
| 1 | teaspoon | Coriander leaves finely chopped |
| 1 | Strip tamarind cut into bits | |
| ½ | teaspoon | Red chilli powder |
| ½ | teaspoon | Dhania powder |
| ½ | teaspoon | Sugar |
| Salt to taste | ||
| ⅛ | teaspoon | Turmeric powder |
| 3 | Pinches asafoetida; (3 to 4) | |
| ½ | teaspoon | Cumin & mustard seeds mixed |
| 1 | tablespoon | Oil |
Directions
Heat oil in a pan. Add seeds allow to splutter.
Add curry leaves, asafoetida, onions.
Stir for 2 minutes.
Add all other ingredients except coriander.
Stir, cover and simmer for 4-5 minutes.
Once onions are tender, garnish with coriander.
Serve hot with rice or chapati. Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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