Saturday, October 18, 2008

onion dry curry

This is very easy to make and last for 2 days on shelf as it is not cooked in water. Good to carry while travelling

2 large onions, diced
2 tbsp fine semolina(bombay sooji)
1 tbsp besan(ground chickpea flour)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric
pinch of asafoetids(hing)
1/2 tsp red chili powder or as required
salt to taste

heat oil in a pan,add mustard,cumin,and add the diced onions.
add turmeric and salt. stir well, cover and let saute for some time until onions are soft.
then add hing,red chili powder and mix well.
add besan and sooji and mix well and cover and let cook well on a very low flame.
This side dish goes well with chapati, and curd rice.