24 small-sized onions
2 medium-sized onions
150 gms tomatoes, chopped fine
2 tsp each of ginger and garlic paste
1 cup curd
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
a generous pinch of amchoor powder
a pinch of black pepper powder
a pinch of black cardamom powder
a pinch of cumin powder
a generous pinch of bay leaf powder
2 green chillies, slit
some coriander leaves, chopped
salt to taste
oil for cooking
For the filling:
1 1/2 tsp thin tamarind pulp
1 tsp amchoor powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
a generous pinch of black salt
1. Peel the small-sized onions and make criss-cross incisions on the top of each onion.
2. Chop the medium-sized onions into small pieces and keep aside.
3. Mix all the ingredients for the filling and put equal quantities of the filling between the incisions of the onions. Keep aside for half an hour.
4. Heat a little oil in a frying pan and add the stuffed onions. Shallow fry over medium heat until pink in colour.
5. To prepare the gravy, put the curd in a bowl. Add coriander powder, turmeric powder, chilli powder and whisk till it is nicely blended.
6. Heat oil and add cumin seeds. When they begin to crackle, add the chopped onions. Saute until brown. Add the ginger-garlic paste and fry till done. Stir in the curd mixture and cook till the oil floats on top. Add tomatoes and fry for 3 minutes.
7. Place the stuffed onions in the gravy and cook for 3 minutes. Add 1 1/2 cups of water, simmer over low heat, stirring occasionally until the gravy is reduced to half its quantity.
8. Sprinkle the remanining ingredients. Garnish with coriander leaves and slit green chillies. Serve hot.