Baby Onion Sabji With A Little Twist Recipe

Cooking Directions

• STEP 1.Peel the baby onions and keep them aside.
• STEP 2.Heat oil in a pan and add mustard seeds. Once they start spluttering, add curry leaves and chopped green chilies.
• STEP 3.Add the peeled baby onions and sauté them until they turn golden brown.
• STEP 4.In a separate bowl, mix together cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
• STEP 5.Add this spice mix to the onions and cook for a few minutes until the spices are well-coated.
• STEP 6.Add grated coconut and mix well. Cook for another 2-3 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• To make peeling baby onions easier, soak them in warm water for a few minutes before peeling.
• Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder.
• Make sure to cook the onions until they turn golden brown for a nice caramelized flavor.
• You can also add a squeeze of lemon juice at the end for an extra tangy taste.

Storage and Serving

• Leftover baby onion sabji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabji in a pan or microwave before serving.
• Serve the sabji hot with roti, paratha, or steamed rice for a delicious meal.