HELLY RAICHURA’S

INDIAN SPICY STUFFED ONIONS

SERVES 4 (AS A SIDE)

500g baby onions

1/4 cup (60ml) mustard oil

1 large onion, finely chopped

6 garlic cloves, crushed

5cm piece (25g) fresh ginger, finely grated

1 long green chilli, finely chopped

250g crushed tomatoes

Paratha flatbreads and yoghurt, to serve

MASALA

1/3 cup (50g) crushed roasted peanuts 2 tbs mustard oil

6 garlic cloves, crushed

5cm piece (25g) fresh ginger, finely grated

1/2 bunch coriander, finely chopped, plus extra sprigs, to serve

11/2 tsp each amchur (dried green mango) powder and fennel seed powder (from Indian grocers)

1 tsp each garam masala, turmeric, roasted cumin powder, caster sugar, kasoori methi (dried fenugreek leaves, from Indian grocers)

Pinch of asafoetida powder (ferula gum resin, from Indian grocers)

Mix all the masala ingredients in a medium bowl until well combined.

Peel the baby onions, then quarter each without cutting all the way through. Stuff each onion with a little masala, reserving the remaining masala mixture, and set onions aside for 30 minutes.

Choose a medium saucepan where the baby onions will fit snugly in a single layer. Heat the mustard oil in saucepan over medium heat until it becomes pale in colour. Add the chopped onion and cook, stirring occasionally, for 4 minutes until softened. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes or until golden. Stir in the chilli and cook, stirring, for 30 seconds. Add crushed tomatoes and increase the heat to high. Cook for 2 minutes, stirring continuously to release any food caught on base of pan.

Reduce heat to medium. Cook tomatoes, stirring often to avoid sticking, for 8 minutes or until sauce thickens. Season.

Add reserved masala and cook, stirring often, for 2 minutes over medium heat.

Reduce heat to low and stir in 1/2 cup (125ml) hot water. Arrange the onions in the pan, spooning a little sauce over each. Cover and cook for 35-40 minutes, gently stirring around onions every 5 minutes.

Transfer onion and sauce to a serving plate and top with extra coriander. Serve with paratha breads and yoghurt.