Onion – 1/2 kg
Tomatoes – 3 pieces
Garlic – 1 clove
Green chili – 1 piece
Coriander Powder -1 teaspoon
Red Chili Powder – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon
Asafetida – 1/4 teaspoon
Cumin seeds – 1/2 teaspoon
Curd – 1 teaspoon
Salt -To taste
Water – 1 cup
Green Coriander – 2 teaspoon chopped
Peel off the outer layer of onions and make deep slices inside them without chopping them off.
Keep them dipped in water.
Make a paste of tomato, garlic and chili.
Keep it aside.
Take coriander powder, red chili powder and turmeric powder and mix them in a bowl filled with half of water.
Now take oil in kadhai temper with cumin, asafetida and add tomato, garlic and chili paste.
Cook well for 8-10 minutes.
Then add the masala paste to the mixture.
Cook for 5 more minutes.
To this add onions.
Cover and cook.
Turn the onions over and cook again.
Add curd over the solution.
Cook for 10 minutes.
Adjust salt according to taste.
Garnish with green coriander.
Rajasthani Pyaz ki Sabzi is ready to eat with Roti or Parantha.