Monday, May 25, 2015

Baby Onion ka Salan


Peanuts: 10
Sesame seeds: 1 tsp.
Grated coconut: 2 tsp.
Cooking oil: 2 tsp.
Baby onions: 8
Green chilli (sliced): 2
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Dried red chilli: 1
Curry leaves: a few
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 1
Salt to taste
Turmeric powder: 1/2 tsp.
Red chilli powder: 1/ tsp.
Coriander powder: 1/2 tsp.
Mint leaves: a few
Coriander leaves: a few
Tamarind extract: 1 tsp.
Jaggery (powdered): 1 tsp.

  1.  Dry roast the peanuts, sesame seeds and coconut. Cool and grind to a powder and keep aside.
  2. Heat oil and saute the baby onions and the sliced green chillis for a while. Drain from oil and keep aside. 
  3. Heat the same oil and crackle the mustard seeds, cumin seeds and fenugreek seeds. Add the whole red chilli and the curry leaves.
  4. Add the chopped onions and fry until they start becoming transparent. Add the ginger-garlic paste and saute until the raw smell disappears.
  5. Add the tomato and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
  6. Add the turmeric, red chilli powder and coriander powder. Add the ground spice mix in the step 1 and mix everything well.
  7. Add chopped mint and coriander leaves, tamarind extract and jaggery. I did not have jagery so I used 1 tsp. sugar instead. Mix everything well, add half a cup of water and cover. Let cook on medium heat for about 10 minutes.
  8. Remove cover and add the sauteed baby onions and green chillis. Mix well and turn off the flame. Cover and let sit for about 10 minutes so the onions get incorporated in the curry.
  9. Remove cover and serve with chappatis or jeera rice. 

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