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.
Posted by Rashmi on February 26, 2013
It was a lazy drowsy Sunday being cloudy and so was I, drowsy and lousy, to cook :). I was worried as we had a defective Gas cylinder (Yes, we hardly have a handful of piped gas connections in Pune and I am not a lucky person to enjoy the uninterrupted supply) lying in front of the eyes waiting to be replaced from the agency (Do I need to mention our sufferings because of gas agencies?). I was all prepared of exploiting this chance of taking the break from kitchen for a while. But Mahi should get her good dose of home cooked food. And eating out was not in my mood that time. And to my sheer surprise, came the agency guy (unexpectedly) to replace the cylinder. I still had some time in hand to cook lunch. And the saviors were plain rice and daal fry. But how about the vegetable/subjee? And impromptu came to my mind was “Capsicum diced in Roasted besan”.
Capsicums, don’t really sound yummy and tasty, Do they??? And, many of you guys may not like the bland, neutral, slightly unappealing taste. Well, my hubby, Romesh never liked it too. But it’s a forgotten history. I often cook this fast subjee for him now.
Going back to my memory lanes, 4 years back, when I was working in Hyderabad, and was staying in a rented flat with roomies (and not to mention, enjoying my reckless bachelorhood infinitely 🙂 ), one of my roomies, prepared this 1 & it was a big hit. I live the history now, at least once a fortnight.
Capsicum with besan (gram flour)
Serves: 3-4 people
Time: 30 mins
Capsicum – 250 grams (4 pieces of medium size)
Besan (gram flour) – ½ cup
Sesame seeds (til) – 1 tsp
Fennel seeds (saunf) – 1 tsp
Salt- per taste
Turmeric – ½ tsp
Black pepper – ½ tsp
Aamchoor (dry mango powder) – ½ tsp
Oil – 2-3 Tbsp
- Roast the besan till it is light brown.
- Wash, deseed and cut capsicum into small rectangular pieces.
- Heat oil and add sesame seeds and fennel seeds into it. We are taking a little more than usually needed as the besan needs more oil, else it will stick to the pan.
- Add capsicum and salt, pepper and turmeric and mix.
- Cook covered until capsicum is translucent
- Add aamchoor and mix thoroughly.
- Add besan and keep mixing until it just blends well in the capsicum and is not dry. If it is dry, sprinkle some water to mix well.
- Cook for some 7-8 minutes and keep stirring so that besan does not stick.
- Relish with rice and daal fry. Blissful!!
I added a red chili to give the green color, a zing. 😛
Posted by Rashmi on June 18, 2012