STUFFED ONION/ BHARWA KANDA

Stuffed onion curry is very easy, simple and delicious recipe. I have already shared a delicious kathiyawadi stuffed onion curry earlier. But this is different recipe and needs very few ingredients for it. Mostly this curry is eaten in village and rural area. This curry is mostly prepared in rainy season because during that time most of the vegetables are not available that’s why people make this curry in monsoon season. This curry goes well with any Indian flat bread like roti, naan, parantha, etc. Here in this recipe, the onions are stuffed with spice mix and are slow cooked to make the onions soft. This stuffed onion recipe is simple but at the same time pretty spicy and delightful.  Served it with one of my favourite combinations that is baingan bharta and missi roti. The texture of missi roti is full of flavours, baingan bharta is anytime in for me and my hubby and with that this stuffed onion curry, everything is just perfect.  A simple, delicious and satisfying meal all we need. You can also serve them with dal-rice or khicdi. Do try it once and I hope you will definitely going to love it. 

INGREDIENTS:

8-10 Small Red Baby Onions /Shallots

4-5 tablespoon Oil

½ teaspoon Turmeric powder

½ teaspoon Red Chilli Powder

½ teaspoon Coriander Powder

¼ teaspoon Mustard Seeds

Salt to taste

METHOD:

STEP 1 – Peel the baby onions and slit them cross as shown in the picture below. Keep them aside.

STEP 2 – For making the stuffing, take a mixing bowl, add red chilli powder, turmeric powder, coriander powder, salt and 1 teaspoon oil

and mix well.

STEP 3 – Fill the stuffing in the onions carefully without breaking them.[see notes]

STEP 4 – Heat oil in the pan, splutter mustard seeds. 

STEP 5 – After that place the stuffed onions in the pan.

Roast them for few minutes.

STEP 6 – If you have left over stuffing then sprinkle it to the pan.

STEP 7 – Cover the pan with lid and cook the onions till they becomes soft and done.

STEP 8 – Here I added ½ cup of water for making the gravy which helps to cook the onions and stop burning.

STEP 9 – When the onions get cooked, switch off the flame and garnish with some chopped coriander and serve.

Serve Bahrwa kanda with any Indian flat breads like hot phulkas, parantha or rice. I served it with missi roti and it tastes amazing with it. 

NOTES:  I prefer to stuff the onions with some extra stuffing, so that while cooking, some masala will comes out from onions and it helps to give the texture to your gravy.