Ingredients:
For stuffing-
6 small onions; peeled and slit cross wise,
Garam masala to taste,
Salt to taste.
For the curry-
1/2 tsp heeng (asafoetida)
8-10 curry leaves,
1 tsp ginger-garlic paste,
1 tsp coriander powder,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3 tbsp tomato puree,
1/2 cup yogurt, beaten,
Salt to taste,
1 tbsp Oil for frying,
Chopped coriander leaves to garnish.
Method:
Mix garam masala and little salt and fill this in the slits of the onions. Steam these stuffed onions for 5 minutes.
Heat oil in a kadhai (wok) add heeng, curry leaves, ginger-garlic paste and fry for 2 minutes. Then add all the spices, tomato puree and let it cook till the gravy starts leaving oil from the sides of the kadhai. Then add beaten yogurt, mix well and add little water. Let this curry boil, then add salt and drop in the steamed onions. Cook for a minutes and remove from flame. Garnish with chopped coriander leaves and serve with chapatis.