Ingredients:

• 500 gms baby onions

• 1 cup tomato puree

• 1/3 cup curds (yogurt)

• 3 onions finely chopped

• 2-3 green chillies slited

• 1 tbsp ginger julienne

• 5-6 garlic pods chopped into long

• 1 tbsp chopped curry leaves

• 1 tbsp kasuri methi

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin seeds)

• 1 tsp kalonji ( nigella seeds )

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp jeera powder

• 1 tsp garam masala

• salt as per taste

• some chopped corainder leaves for garnishing

Method:

1. Peel , wash and dry pat the baby onions. Keep aside.

2. In a kadai or pan heat 2 tbsp oil add asefodita and jeera when it splutters add the kalonji. Saute the garlic, ginger and green chillies for few seconds then add the curry leaves and chopped onions.Saute till soft and translucent.Then add the tomato purée and cook on low flame till it leaves the sides.Add all the dry spices, salt and kasuri methi cook for a few seconds. Switch off the flame and then add the curds. Cook on low flame and keep stirring so that t does not curdle. Cook till oil separates out then add the baby onions and one cup water. Cover and allow it to simmer on low flame for 1-2 minutes stirring at intervals till the onions are soft. If the gravy is too thick add a little more water.

3. Remove in a serving dish and garnish with coriander leaves.

Enjoy this delicious onion sabzi with rice, chapati or parathas.