MARK 'X'

firstly, slit 15 small onions marking x in centre

1

SALT - HALF TSP

add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala and ½ tsp salt.

2

MIX WELL - REST 15 MIN

mix well coating the spices to onions. rest for 15 minutes

3

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.

4

ONION - 1 CHOPPED

add 1 onion, 3 clove garlic, 1 inch ginger.

5

SAUTE WELL

saute well until onions turn golden brown.

6

CUMIN CORIANDER 

now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander cumin powder, ½ tsp garam masala and ½ tsp salt

7

TURNS AROMATIC

saute on low flame until the spices turn aromatic.

8

CAPSICUM - HALF CUBE

add ½ capsicum and saute for a minute

9

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

10

OIL SEPERATES

cook until the oil separates

11

CURD - 1/4 CUP

further add ¼ cup curd and continue to cook on low flame until the oil separates

12

WATER - HALF CUP

now add ½ cup water and mix adjusting consistency as required

13

STUFFED ONIONS

add in the stuffed onions and give a good mix

14

SIMMER - 8 MINUTES

cover and simmer for 8 minutes or until the onions softens and absorbs masala

15

READY TO EAT

finally, add ½ tsp kasuri methi and enjoy onion curry with rot

16