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Garma
Garam More |
Rasoi |
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Ingredient 8-10 small onions Method Peel the dry skins of onions. Trim top and bottom by keeping the node intact. On tail side make 2 vertical slits at 90 degree, till almost to the bottom. Do not break onion. Mix all dry masalas and stuff into the slits. Heat a pan with the oil, add the cummin and mustard seeds, let them splutter. Add the tomatoes, capsicum and tamarind water. Wait for a minute. Add the onions and if required more of the masalas. Add 1/2 cup water and cook covered on low flame till the onions are tender. Serve hot with chappati. Source: bawarchi.com |
