The onion and chili curry holds a special place in traditional Rajasthani cuisine. This curry is prepared in no time with few ingredients, and its spicy and tangy flavor adds to the enjoyment of the meal. Serve it with bajra roti, jowar roti, missi roti, or simple phulkas.
Ingredients (Serves 4)
- Large onions: 4 (cut into thick and long pieces)
- Thick green chillies: 8 to 10 (washed and slit in the middle)
- Mustard oil: 3 tbsp
- Cumin: 1 tsp
- Turmeric Powder: 1/2 tsp
- Coriander Powder: 1 tsp
- Red chilli powder: 1/2 tsp (as per taste)
- Amchur Powder: 1 tsp
- Salt: to taste
- Gram flour: 2 tbsp
- Coriander leaves: for garnishing
Method of preparation
- Preparation: First, peel the onion and cut it into thick, long pieces. Wash the green chilies and slit them in the center (if you prefer less spiciness, you can remove some of the chili seeds).
- Fry the onions: Heat mustard oil in a pan. Once the oil is sufficiently hot, reduce the heat and add the cumin seeds. When the cumin seeds begin to crackle, add the chopped onions and fry for 4 to 5 minutes. Cook until the onions turn light golden, but be careful not to let them wilt completely.
- Add the chopped green chilies to the pan and stir-fry for two minutes. Then , add the turmeric, coriander powder, red chili powder, and salt, mixing well to allow the spices to infuse the onions and chilies.
- Using gram flour and dry mango powder: Sprinkle gram flour over the top and stir constantly. The gram flour gives this curry a slight consistency and a wonderful aroma. After roasting the gram flour for about two minutes, add dry mango powder, which gives it a delicious tang.
- Cooking: Cover the pan and cook over low heat for 5 to 7 minutes. Stir occasionally to prevent the vegetables from sticking to the bottom. When the onions are soft and the chilies are cooked through, turn off the heat.
How to serve
Garnish this hot Rajasthani onion and chili curry with fresh coriander leaves and serve it with millet or corn roti. Accompanying it with homemade buttermilk or garlic chutney enhances the flavor of this traditional dish. Its simplicity and excellent taste make it a very popular dish in Rajasthani cuisine even today.
Compiled by: Suhana
