The 2019 price hike of onions had an interesting impact on India. It was not just the press & electronic media screaming about the shoot-up -Twitterati got creative with their hilarious memes, restaurants saw a dip in profits, onions garlands featured in the price hike protests, and the Indian Government had to release the buffer stock to curb the price hike…Whew .. all for the humble Onion.
India is a country that boasts of the highest per capita consumption of onions. It is widely used in Indian cookery for both its flavour and food textures. A wonder bulb with several beneficial health impacts, it is high in Vitamin C, fibre, folic acid, and Iron. An excellent source of high-quality protein this low-calorie vegetable is definitely a weight watcher’s delight. Onions are a storehouse of naturally occurring flavonoids -Quercetin-a dietary antioxidant which displays anti-cancerous properties.
The best way to include onions in our daily diets is in form of raw salads & raita, as heat decreases both Vitamin C and Quercetin. Foodialogues brings to your kitchen a simple recipe of stuffed onions which is essentially steam cooked and finally braised to caramelize the outer layer which enhances both its taste and colour.
Stuffed Onions (BHARWA PYAZ KI SABJI) Recipe
Ingredients for Stuffed Onions:
- Small-sized Onions 10
- Red chilly 10-12
- Grated coconut ½ cup
- Sesame / Til ¼ cup
- Small marble size tamarind
- Salt to taste.
Preparation Method:
- Dry roast coconut, Til, and red chilly.
- Grind to coarse powder
- Peel the onions. Slit length wise, 4-8 slits, ensuring that the stalk is intact.
- Stuff with the ground mixture.
- Heat a pan, add 2 tbsps. of oil and place the stuffed onions.
- Cover the pan and cook the onions with intermittent sauté.
- Remove when the onions are soft and light brown on the outermost layer.
- Serve with hot rice and ghee/chapathis, pulkhas.
