• Prep Time 10-15 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Onions dominate this simple dish cooked with tamarind and red chillies.  Traditionally it is very spicy but you can vary the chilli quotient to taste.


  • Onions, sliced – 8 large no
  • Oil – 2 tablespoons
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Salt – to taste
  • Turmeric powder – ½ teaspoon
  • Red chilli powder – 1 teaspoon
  • Tamarind pulp – 1 tablespoon



  1. Heat the oil in a non stick pan; add the onions and sauté till light golden brown. Add the ginger and garlic pastes and sauté till the raw flavours disappear.
  2. Add the salt, turmeric powder and chilli powder and continue to sauté for two minutes. Sprinkle a little water and mix well. Lower the heat, cover and simmer for four or five minutes.
  3. Add the tamarind pulp and cook over a medium heat for two or three minutes, or till the oil separates. Serve hot.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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