ONION CHUNEY
1 large onion cut into thin slices
5 to 6 cloves garlic cut into halfs
1 tablespoon tamarind
1 teaspoon salt
1 teaspoon chili powder
for tempering
4 tablespoons oil
1 teaspoon urad daal
1 teaspoon mustard seeds
dry masala
1 tablespoon coriander seeds
1 tablespoon cumin seeds
8 to 10 red dried chilies
In the skillet, place coriender and cumin seeds.Dry roast on low heat for couple minutes, add red chilies and roast for couple minutes. Turn the heat off and transfer in a bowl and let cool. Once cooled place in the food processor, Pulse until coarsely ground and set aside.
Heat the oil in a skillet, add garlic cloves and soute on low heat until the row smells goes away.Add onion slices and soute until translucent. Add tamarind,Mix all well cook for couple minutes. Turn the heat off and let the mixture cool. Once cooled, place in the blender and blend until smooth paste . Transfer in a bowl, add the ground dried masala and mix well.
In the skillet place 1 tablespoon oil, add urad daal and mustard seeds once it stars to splutter place the the onion mixture in the skillet add chili powder, salt and 1/4 cup water and cook on low heat until oil ozzs out. Transfer in a serving bowl and enjoy mazedaar chutney with Bhajia.
jikoni 