Statutory Warning: If you live in India and buy onion with your yearly bonus these days, wait for the prices to come down before you try this curry.
Once upon a time onions were banned in my grandmother’s kitchen. They slowly made a guest appearance when my mom took over the kitchen. It was a once in a while affair then. Weekend snacks, or special occasions or whenever my aunt visited us from Solapur. As with any other thing that you are not supposed to eat or which is not cooked regularly, onion too was my favorite especially the pyaaz ki pakodi (onion fritters). Things slowly changed, and onion is a permanent resident in our kitchen now. Though used sparingly, the ban is not there anymore.
One of my aunts lives in Solapur. Whenever she used to visit us during vacations, it would be a treat for us as she would prepare all the new recipes she learnt at her in laws place. Most of the dishes she prepared included onions. One such curry was this quick and easy onion curry. Only thing she insisted always (and still does) is to have the hara masala (fresh coriander, curry leaves, ginger and green chillies) for cooking. These fresh ingredients add that special flavor to the curry.
This curry makes a perfect yummy meal for the times when you don’t want to spend lot of time in kitchen and still want yummy food. The coarsely ground groundnuts add crunch to the curry. This curry, tastes best with hot rice. You can eat it with roti too.
- 3 onions chopped (preferably juliennes)
- 3 tbsp oil
- ¼ tsp cumin seeds (Jeera)
- ¼ tsp mustard seeds (rai)
- 8-10 curry leaves
- 2 green chillies slit
- 2 inch piece of ginger grated
- ¼ tsp asafoetida (heeng)
- 2 tsp red chilli powder
- ¼ tsp turmeric powder (haldi)
- 2 tsp coriander powder (dhaniya powder)
- ¼ tsp garam masala
- 3 tbsp groundnuts roasted and coarsely ground
- 1 ½ tsp lime juice
- 2 tbsp fresh coriander (chopped)
- ¼ cup water
- Salt to taste
Heat oil in a kadhai or a thick bottomed pan. Add cumin seeds and mustard seeds. Once the seeds splutter, add grated ginger, green chillies, and curry leaves. Tear and crush the curry leaves a little to get more flavor.
Add half of the chopped coriander and sauté. Add chopped onions and salt. Mix well and cook for 2-3 mins or till the onions are translucent. Add, turmeric, red chilli powder, coriander powder, asafoetida, groundnuts, and garam masala. Add little water (approximately 1/4th cup) and mix well. Cook on low flame for 5-6 minutes.
Add lime juice and chopped coriander. Mix well and serve with hot rice.