कांद्याची भाजी/ ONION SUBZI

At my place, this onion bhaji is always made in summers i.e. in mango season specially with aamras. This curry makes a perfect yummy meal for the times when you don’t want to spend lot of time in kitchen and still want yummy food. This kanda bhaji /subji is just as colourful with such a wonderful rustic flavour that has just got to be paired with bajra bhakri, chapatti and it is sure to trasnsport you to the rural, rustic memories of my place.Here I added a spoonful of poppy seeds in it which gives the crunchy texture to my bhaji. You can eat it with chapatti.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/MXDMk44PfY8?feature=share

INGREDIENTS:

3-4 Big Sized Onions

 2 tablespoon Oil

2-3  teaspoons of Poppy Seeds  

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

¼ teaspoon Asafoetida

3 teaspoon Red Chilli Powder [as required]

¼ teaspoon Turmeric Powder

1 teaspoon Water

Chopped Coriander

Salt to taste

8-10 Curry Leaves

METHOD:

 STEP 1 – Slice the onions thinly and rinse under tap water and 

let dry the water.

STEP  2 – Heat a pan with oil, add cumin-mustard seeds and asafoetida.

STEP 3 – Once the seeds splutter, add curry leaves. ( don't have curry leaves 😀 )

STEP 4 - Add poppy seeds and roast for few seconds.

STEP  5- Then add the chopped onions and mix well.

STEP 6 – Cover the pan and cook the onion stirring in between. 

STEP 7 – Cook on low flame for about 8-10 minutes or till the moisture has been absorbed.

STEP 8 - Add turmeric powder, red chilli powder and salt and mix well.

STEP 9 - Sprinkle a little water once or twice. Cook for 4-5 minutes.

STEP 10 - Once cooked well switch off the flame and add chopped coriander and serve.

Serve hot with chapatti/ phulka or simply with dal - chawal and enjoy.

                     Serve hot with chapatti, bhakri or naan or as a side dish with your meal.