This post is dedicated to our centuries long known ingredients “Onions”. So humble that they mix with any thing (ofcourse, savoury) from grains to veggies to leaves…soups to salads…that they enjoy an indispensable place in our pantry. Who can ignore the piping-hot-spicy onion-pakoras relished during the monsoon or a chilly night. Many are fans of onion rings. But today, I have something different to treat with – Onion Sabjee.
I learnt this subjee from my mom, she used to do this in jiffy. But it tastes quite good, so different from our usual currys and dry entrees. And, it is a simple-fast thing to do.
And I could not resist mentioning that INDIA stands 2nd among the producers after China in the world. No wonder, why we Indians love to add onions in every other recipe.
Time: 20 mins.
- 2 medium sized onions
- 2 green chilies, chopped finely
- 1/2 tsp. ginger-garlic paste, I prefer freshly crushed in mortar-pestle
- 1/2 tsp. each of cumin seeds/ jeera+ small mustard seeds/ rai +Saunf/ fennel seeds
- 1/2 tsp. coriander powder, 1/2 tsp. dry mango/ amchoor powder, 1/2 tsp. turmeric powder
- 3 tsp. oil
- Salt per taste
- Coriander leaves to garnish
- Slice onions in thin strips.
- Heat oil in a nonstick pan. Splutter seeds.
- Add chilies and ginger garlic paste.
- Fry them until the paste turns light brown.
- Add onion slices and the powdered spices. Add salt too at this stage so that onions do not turn too crispy. A little sliminess is good.
- Mix well and cook for 7–8 minutes, uncovered. Keep stirring in between.
- Garnish with chopped coriander leaves and serve as a side dish.
Adding the greens of spring onions is also a good idea towards the end of cooking. This will give added freshness.
You can add lime juice for a tangy kick instead of amchoor.