1 cup Shallots (thick slices, Kunjulli)6 nos Green chillies (chopped round)Tamarind (a small ball, Puli)1/4 tsp Asafoetida powder (Kayam)Oil (As reqd)Salt (As reqd) Soak the tamarind in 1 cup of water and strain.Take a pan and pour oil. Saute the shallots and green chillies for some time.Pour tamarind water, asafoetida and required salt. Cover with a lid and simmer in low fire until the gravy acquires a thick consistency.Onion curry is ready and serve hot. Kerala
Always your recipes are very good, i like your site and your posts.