firstly, slit 15 small onions marking x in centre
SALT - HALF TSP
add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
MIX WELL - REST 15 MIN
mix well coating the spices to onions. rest for 15 minutes
OIL - 2 TBSP
firstly, in a large kadai heat 2 tbsp oil, splutter ¾ tsp mustard, ½ tsp cumin, pinch hing and few curry leaves.
ONION - 1 CHOPPED
add 1 onion, 3 clove garlic, 1 inch ginger.
saute well until onions turn golden brown.
now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander cumin powder, ½ tsp garam masala and ½ tsp salt
saute on low flame until the spices turn aromatic.
CAPSICUM - HALF CUBE
add ½ capsicum and saute for a minute
TOMATO PUREE - 1.5 CUP
further, add 1½ cup tomato puree and cook well. to prepare tomato puree, blend 2 large tomatoes in a blender
cook until the oil separates
CURD - 1/4 CUP
further add ¼ cup curd and continue to cook on low flame until the oil separates
WATER - HALF CUP
now add ½ cup water and mix adjusting consistency as required
add in the stuffed onions and give a good mix
SIMMER - 8 MINUTES
cover and simmer for 8 minutes or until the onions softens and absorbs masala
READY TO EAT
finally, add ½ tsp kasuri methi and enjoy onion curry with rot