Whole onion shaak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shallots; small onions, peeled |
| ½ | Inch root ginger | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Chilli powder |
| 1 | teaspoon | Ground turmeric |
| 3 | tablespoons | Ground coriander |
| 2 | tablespoons | Green coriander; chopped |
| 1 | teaspoon | Granulated sugar |
| 8 | tablespoons | Oil |
| Water | ||
Directions
Preparation time, 10-15 minutes Cooking time 30 minutes Cut each shallot into 4 segments lengthwise, cutting only ¾ of the way down so that the segments are still held together.
Mince the ginger finely and add the salt, chilli powder, green coriander, ground coriander, turmeric, sugar and 2 Tbsp of the oil. Mix well to create a masala filling and use it to fill the shallots.
In a heavy pan, heat the remainder of the oil and add the prepared shallots. Turn the heat down to minimum and cook, covered, until the shallots are tender. Stir frequently and if the masala begins to stick to the bottom of the pan, add a little water, about 2 Tbsp at a time. This dish is nice served with freshly made chapattis or parathas, even, quite simply with rice.
>From "The Vegetarian Curry" By Asha Naran.
Posted to TNT Recipes Digest by "andy&shell" <andy.shell@...> on May 15, 1998
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