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Ingredients
1 kg small onions-peeled, blanched
250 gm garlic-peeled, cloves separated
3 cups mustard oil
6 Tbsp methi dana (fenugreek seeds)
5 Tbsp chilli powder
5 Tbsp kalonji (onion seeds)
1/2 cup saunf (fennel seeds)
5 Tbsp turmeric
10 Tbsp salt (125 gm)
1 cup vinegar
Cooking Style
Heat oil and add the methi, chilli powder, kalonji and turmeric. Saute a little
and add the onions and garlic. Stir fry over high heat, till well mixed and
onions and garlic are coated with oil. Add the salt and vinegar, bring to a
boil and shut off the heat. When cool, store in an airtight jar.
1 kg small onions-peeled, blanched
250 gm garlic-peeled, cloves separated
3 cups mustard oil
6 Tbsp methi dana (fenugreek seeds)
5 Tbsp chilli powder
5 Tbsp kalonji (onion seeds)
1/2 cup saunf (fennel seeds)
5 Tbsp turmeric
10 Tbsp salt (125 gm)
1 cup vinegar
Cooking Style
Heat oil and add the methi, chilli powder, kalonji and turmeric. Saute a little
and add the onions and garlic. Stir fry over high heat, till well mixed and
onions and garlic are coated with oil. Add the salt and vinegar, bring to a
boil and shut off the heat. When cool, store in an airtight jar.
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