Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE: – Peel the onion and cut it into small pieces. Now take a frying pan and add ½ tablespoon oil. When the oil is hot add the onions, red chilly powder and turmeric. Sauté well till the raw smell of the masala leaves. The onions will be a light brown by that time. Remove from flame and let it cool. Then put it in a blender, add the salt and blend to make a fine paste. Don’t add any water. If the onions are too strong, add a little tomato and blend it together. Then put it in a bowl and set it aside. Now take a small frying pan and pour the remaining oil. When the oil is well heated up add the mustard seeds and let them crackle. Add the urad dal and sauté till it become golden brown. Add the curry leaves and turn of the flame. The leaves will get cooked in the heat of the oil. Now add this mixture to the onion paste. Garnish with fried cashew nuts or peanuts and serve with idlis and dosas. It tastes good with crackers too

Onion chutney Recipes

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE : – Peel the bottle gourd and cut it into roundels. Ensure that they are dry. Beat the curd well. Take a frying pan and pour oil for deep frying and fry the gourd roundels till the turn brown. Take it out and put it on to some newspaper and ensure that all the extra oil is soaked up by the paper and keep it aside. Now take another pan and pour 1 tablespoon oil and bring it to heat. Ensure that the oil is very hot and then add the cumin seeds and cloves and let them crackle. Add the asafoetida and fry till the cumin seeds turn a golden brown. Now add the fried gourd roundels and the red chilly. Sauté and put in the saunf powder (aniseed) and dry ginger powder. Pour some water and add salt to taste. Let it come to boil, simmer and cook for five minutes. Add the garam masala at the end so that the flavour remains and stir and serve.

Beetroot and coconut
Ingredients : – 1 large beetroot, 2 small green chillies, 1 pinch mustard, 1 pinch urad dal,1 pinch turmeric, 2 tablespoons oil, 1/4 cup shredded coconut, 7-8 curry leaves and salt to taste.

Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE : – Peel the beetroot and grate it. Take a frying pan and pour the oil. Bring to heat and add the urad dal, mustard, and curry leaves. Add the green chillies after slitting them in the middle. Stir well, once its golden brown add the beetroot and turmeric. Cook for three to four minutes and then add the salt. Stir well and keep it on a low flame for a minute. Add the coconut stir once and switch off the burner.

Best Vegetable Recipes