This is a veryeasy to make popular dish in Rajasthan<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

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• Onion – 1\/2 kg<\/li>\n\n\n\n
• Tomatoes – 3 pieces<\/li>\n\n\n\n
• Garlic – 1 clove<\/li>\n\n\n\n
• Green chili – 1 piece<\/li>\n\n\n\n
• Coriander Powder -1 teaspoon<\/li>\n\n\n\n
• Red Chili Powder – 1\/2 teaspoon<\/li>\n\n\n\n
• Turmeric Powder – 1\/4 teaspoon<\/li>\n\n\n\n
• Asafetida – 1\/4 teaspoon<\/li>\n\n\n\n
• Cumin seeds – 1\/2 teaspoon<\/li>\n\n\n\n
• Curd – 1 teaspoon<\/li>\n\n\n\n
• Salt -To taste<\/li>\n\n\n\n
• Water – 1 cup<\/li>\n\n\n\n
• Green Coriander – 2 teaspoon chopped<\/li>\n<\/ul>\n\n\n\n

  <\/p>\n\n\n\n

  Procedure<\/h2>\n\n\n\n

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  • Peel off the outer layer of onions and make deep slices inside them without chopping them off.<\/li>\n\n\n\n
  • Keep them dipped in water.<\/li>\n\n\n\n
  • Make a paste of tomato, garlic and chili. <\/li>\n\n\n\n
  • Keep it aside.<\/li>\n\n\n\n
  • Take coriander powder, red chili powder and turmeric powder and mix them in a bowl filled with half of water.<\/li>\n\n\n\n
  • Now take oil in kadhai temper with cumin, asafetida and add tomato, garlic and chili paste.
    Cook well for 8-10 minutes. <\/li>\n\n\n\n
  • Then add the masala paste to the mixture. <\/li>\n\n\n\n
  • Cook for 5 more minutes.<\/li>\n\n\n\n
  • To this add onions.<\/li>\n\n\n\n
  • Cover and cook. <\/li>\n\n\n\n
  • Turn the onions over and cook again. <\/li>\n\n\n\n
  • Add curd over the solution. <\/li>\n\n\n\n
  • Cook for 10 minutes. <\/li>\n\n\n\n
  • Adjust salt according to taste.<\/li>\n\n\n\n
  • Garnish with green coriander.<\/li>\n<\/ul>\n\n\n\n

    
    Rajasthani Pyaz ki Sabzi is ready to eat with Roti or Parantha.<\/p>\n\n\n\n

    <\/p>\n\n\n\n

    Happy cooking!!<\/p>\n\n\n\n