HELLY RAICHURA’S INDIAN SPICY STUFFED ONIONS
SERVES 4 (AS A SIDE)
500g baby onions
¼ cup (60ml) mustard oil
1 large onion, finely chopped
6 garlic cloves, crushed
5cm piece (25g) fresh ginger, finely grated
1 long green chilli, finely chopped
250g crushed tomatoes
Paratha flatbreads and yoghurt, to serve
MASALA
⅓ cup (50g) crushed roasted peanuts
2 tbs mustard oil
6 garlic cloves, crushed
5cm piece (25g) fresh ginger, finely grated
½ bunch coriander, finely chopped, plus extra sprigs, to serve
1½ tsp each amchur (dried green mango) powder and fennel seed powder (from Indian grocers)
1 tsp each garam masala, turmeric, roasted cumin powder, caster sugar, kasoori methi (dried fenugreek leaves, from Indian grocers)
Pinch of asafoetida powder (ferula gum resin, from Indian grocers)
Mix all the masala ingredients in a medium bowl until well combined.
Peel the baby onions, then quarter each without cutting all the way through. Stuff each onion with a little masala, reserving the remaining masala mixture, and set onions aside for 30 minutes.
Choose a medium saucepan where the baby onions will fit snugly in a single layer. Heat the mustard oil in saucepan over medium heat until it becomes pale in colour. Add the chopped onion and cook, stirring occasionally, for 4 minutes until softened. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes or until golden. Stir in the chilli
