firstly, in a large kadai heat 2 tbsp oil, splutter ¾ tsp mustard, ½ tsp cumin, pinch hing and few curry leaves.
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.
add ½ capsicum and saute for a minute.
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.
further add ¼ cup curd and continue to cook on low flame until the oil separates.
now add ½ cup water and mix adjusting consistency as required.
add in the stuffed onions and give a good mix.
cover and simmer for 8 minutes or until the onions softens and absorbs masala.
finally, add ½ tsp kasuri methi and enjoy onion curry with roti.