This Rajasthani dish is made in a unique way where onions are cooked as a whole along with famous raw spices from the region. Whole onion used in this recipe is a traditional remark. The result is very tasty and comforting.
STEP 1.Take half kilograms of small onions, peel them of and slit them half but do not detach the onion into parts, just slit and keep it a whole.
STEP 2.Take a pan with some oil, add some garlic ginger paste and cook, add some curry leaves, green chillies and some asafoetida. Cook for a few minutes.
STEP 3.Now add some chopped onions, half a cup of chopped onions for gravy, 400 grams of tomato paste, red chilli powder, turmeric powder, salt and cook for 15 minutes till the grease leaves the gravy.
STEP 4.Now add a cup of curd and cook nicely, stirring is important in this part of cooking.
STEP 5.The gravy will be ready in few minutes. then add the whole onions into the gravy and let it cook. add some garam masala. the gravy is ready. Serve with some coriander leaves.
Nutrition value
432
calories per serving
4 g Fat17 g Protein79 g Carbs18 g FiberOther
Current Totals
4 g Fat
17 g Protein
79 g Carbs
18 g Fiber
MacroNutrients
Carbs
79 g
Protein
17 g
Fiber
18 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
260 mg
Iron
9 mg
Vitamin A
5602 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
259 mcg
Vitamin B12
0 mcg
Vitamin C
178 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
202 mg
Manganese
2 mg
Phosphorus
345 mg
Selenium
10 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
