We are Gujjars and our ancestors were from Rajasthan, so there is a lot of regional food cooked at home. Aachari Pyaaz or Bharva Pyaaz has a Rajasthani origin too. Once we ran out of vegetables and onions came to our rescue. The best part is that onions get caramelized beautifully with the aromatic spices so, the taste gets balanced.
Ingredients
- 8 Onions (small-size)
- 2 Tsp Red Chili Powder
- 1/2 Tsp Turmeric Powder
- 2 Tsp Coriander Seeds Powder
- 1 Tsp Salt
- 1 Tsp Fennel Seeds (Ground)
- 1 Tbsp Lemon Juice
- 1 Tsp Ginger-Garlic Paste
- 3 Or 4 Green Chilies
- 4 Tbsp Edible Oil
- 1/4 Tsp Asafoetida (Hing)
- 1 Tsp Cumin Seeds
- 1 Tsp Nigella Seeds
Preparation
Prep: 5 minutes
Cooking: 12 minutes
- For the spice mix – In a bowl, add red chilli powder, turmeric powder, coriander powder, salt, fennel seeds (ground), lemon juice, ginger-garlic paste and chopped green chillies.
- For the rest of the recipe – Peel the onions, slit them diagonally and fill the spice mix in it.
- In a pan, heat oil and add cumin seeds, asafoetida and Nigella seeds. Place the stuffed onions gently in the oil.
- Cover the pan for at least 10 minutes and let this cook on a low flame. Open the lid, let the onions release oil for 2-3 minutes.
- Garnish with curry leaves and Nigella seeds. Serve hot with rice, paratha or phulkas/chapatis.
